Total Time
Prep 10 mins
Cook 20 mins

Blueberries, strawberries and raspberries!

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Place paper liners in muffin tins or grease.
  3. In a large bowl combine the flour, 1 1/2 cups sugar, baking powder, baking soda, salt and cinnamon.
  4. Mix together the milk and eggs.
  5. Make a well in the center of the flour mixture and pour the milk and egg mixture into the well along with the melted butter.
  6. Stir quickly just to combine.
  7. Gently fold in berries.
  8. Spoon the batter into the cups, filling each one almost to the top.
  9. Sprinkle remaining 1/2 cup of sugar on top of each muffin.
  10. Bake about 20 minutes, until brown and crusty.
Most Helpful

5 5

These were awesome Kim! I had a bag of mixed berries in the freezer and was looking for a way to use them up. These are so moist and tasty! I followed the recipe to a 'T'. The tops were so nice and crispy.. just the way we like them! I'll certainly be making these again, but I might try using Splenda to cut back on the sugar (and calories) a bit. Thanks for sharing!

5 5

sorry i managed to forget the stars!!! so here goes again. I had all three berries in the freezer from last year, wanting to use them up before the new season so this was the perfect recipe. I used splenda instead of the sugar and didn't put any on top. They were wonderful!The berries made them lovely, sweet berries and nice and moist, a juicy berry in every mouthful, thanks for sharing I will be making these again.

5 5

These were excellent,I halved the recipe as there is only 2 of us. I had a few blackberries so I added those as well. Simply delishious. Next time I will make the whole recipe as these were finished way too quickly and I had none left. Nov 2009 This time i made it into a loaf pan and used peaches, strawberries and pineapples that were frozen and defrosted. I got 1 big loaf and one smaller one. This was really good as well.