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Triple Berry Muffins. Moist, fluffy, buttery & bursting with berries - make them with fresh or frozen fruit - they're always a hit! www.justsotasty.com

Triple Berry Muffins

These triple berry muffins are bursting with fresh fruit. Fluffy, buttery, super moist & oh so soft - these are the perfect summertime breakfast!
Course Breakfast
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 14 muffins
Calories 224kcal


  • 1/2 cup unsalted butter , room temperature
  • 1 cup granulated sugar
  • 2 large eggs , room temperature
  • 2 teaspoons vanilla
  • 1 tablespoon lemon zest
  • 1/4 cup sour cream , room temperature
  • 3/4 cups milk , buttermilk preferred*
  • 2 and 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 cups mixed berries , fresh or frozen (if using frozen, do not thaw)
  • 1 tablespoon flour , if using frozen berries


  • Preheat the oven to 425F degrees. Line with muffin papers or butter and flour two 12-cavity muffin pans. I ended up with 15 muffins total.
  • In a large bowl beat the butter and sugar until light and fluffy. Add in the eggs and vanilla and continue beating until combined. 
  • Turn off the mixer. Fold in the lemon zest, sour cream and milk using a large rubber spatula or wooden spoon.
  • In a separate medium sized bowl, whisk together the flour, baking powder & salt. Gently fold the dry ingredients into the wet until almost combined. The batter will be very thick. 
  • If using frozen berries - toss the berries with 1 tablespoon of flour. Then gently fold the berries into the muffin batter.
  • Fill muffin cavities to the top (about 1/3 cup batter). Bake at 425F for 5 minutes then turn down the oven to 375F and continue baking for 10-13 minutes. The tops should be just starting to brown and an inserted toothpick should come out clean.
  • Let muffins cool in the pan for 5-10 minutes. Then remove and continue cooling on a wire rack.


*Or add 2 teaspoons of vinegar to 3/4 cup milk.


Calories: 224kcal