Triple Berry Muffins
These triple berry muffins are the best homemade berry muffins made from scratch. This is a moist berry muffin recipe made with greek yogurt and a sugar crusted top. You can easily substitute the triple berries for blueberries and make the most amazing blueberry muffins too!
Servings: 12 people
Calories: 284kcal
Ingredients
- 3 Cups Flour
- 1 Tablespoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ Cup Greek Yogurt (plain)
- 1 Cup Sugar
- 2 large Eggs
- ½ Cup Butter (melted)
- 2 Tablespoons Lemon Juice
- 2 teaspoons Lemon zest
- 1 ½ Cup Triple Berrys-fresh or frozen (mixture of blueberry, raspberry, and blackberry) you can use fresh or frozen mixed berries
- Sugar in the raw
Instructions
- Preheat oven to 350 degrees. Grease or line 24 muffin tins with paper liners.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together.
- In another bowl, combine the greek yogurt, and eggs. Combine and then add the melted butter and mix again.
- In a large bowl combine the flour mixture with the greek yogurt mixture and fold just until mixed. (The batter will be pretty stiff.) Fold in the lemon juice, lemon zest and berries.
- Combine the wet and dry ingredients and fold in the fruit.
- Scoop the batter into the muffin tins, almost to the top of the pan.
- Sprinkle with raw sugar, about a teaspoon on each muffin. (optional) It makes a delicious sugar crusted topping!
- Bake at 350 for 22-25 minutes or until golden brown. Cool on a wire rack. Enjoy!
Video
Notes
Adapted from America's Test Kitchen's Big Beautiful Muffin Recipe
Nutrition
Calories: 284kcal | Carbohydrates: 44g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 239mg | Potassium: 191mg | Fiber: 1g | Sugar: 19g | Vitamin A: 290IU | Vitamin C: 1.9mg | Calcium: 84mg | Iron: 1.7mg