Triple Berry Muffins Recipe
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 all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1½ cups plain Greek yogurt
- 1 cup sugar
- 2 large eggs
- 1/2 cup butter melted
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1½ cups blueberries, raspberries, and blackberries fresh or frozen
- 1/2 cup Sugar-in-the-Raw
Instructions
- Preheat oven to 350 degrees F.
- Grease or line 24 muffin tins with paper liners and set aside. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, combine the Greek yogurt, sugar, eggs, and melted butter.
- Add the flour mixture to the yogurt mixture and fold together until just combined—the batter will be pretty stiff. Finally, fold in the lemon juice, lemon zest, and mixed berries.
- Scoop the batter into the prepared muffin tins, about 3/4 of the way to the top. Sprinkle the top of each muffin with about 1 teaspoon of raw sugar.
- Bake in your preheated oven for 22-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack. Enjoy!
Video
Notes
Adapted from America's Test Kitchen's Big Beautiful Muffin Recipe.
Storing Instructions: store in an airtight container or freezer bags at room temperature for up to 4 days, in the fridge for up to 1 week, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight or room temperature for a few hours.
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