19 Reviews

Outstanding recipe....motivated me to leave my first feedback. Substituted buttermilk for milk, as I think it makes a better muffin.... and used 2 cups frozen triple berry mix for the 2 c. fresh berries...can't stop eating these!

2 people found this helpful. Was it helpful to you? [Yes] [No]
Smacklet May 14, 2006

Thanks for the recipe, and the tips everyone!<br/>Good with half the cinnamon and half oil/butter and twice the baking time...Dusted with powdered sugar. (not too sweet with the tri-berry mix).

1 person found this helpful. Was it helpful to you? [Yes] [No]
anna.wilson_12875654 May 01, 2013

Great taste. I lightened the recipe by using 1/4 cup oil and 3/4 cup applesauce for the butter, adding only 1 cup sugar, and using whole wheat flour for half the flour. I also used frozen fruits. I am sure the recipe as written is wonderful but now I can enjoy these wonderful muffins with my changes and not feel as guilty!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Ty's Kitchen April 15, 2013

Terrific texture with good flavor. I used triple berry blend from the freezer, heated the berries and smashed them (blackberries were large). I also added only 1 c of sugar.

1 person found this helpful. Was it helpful to you? [Yes] [No]
songofbernadette January 23, 2009

Yum! I only had frozen blackberries available, so thats what I used. The cinnamon smelled wonderful and the flavor overall was delicious. Thanks for a tastey recipe!

1 person found this helpful. Was it helpful to you? [Yes] [No]
NotAChefYet September 11, 2008

These are amazing! My brother is a former chef and said "These are the kind of muffins you use to open your own bakery . . ." I don't know what the last poster was talking about. All I can think is that she used margarine or fake butter. These cooked up in just over 20 minutes and the texture/moisture was perfect. I used frozen fruit (thawed at room temp for 30 minutes) and it tasted like fresh fruit. My only suggestion is to cut up the larger berries into smaller pieces. The muffins with larger berries in the middle kinda collapsed.

1 person found this helpful. Was it helpful to you? [Yes] [No]
cmdesign22 May 14, 2007

This recipe has received all 5-star ratings, but I had a couple of problems with it. First, the muffins did not take 20 minutes to bake, they took at least 40 minutes. Second, I think 1 cup of butter is way too much, I used muffin papers and grease soaked through the bottoms of the papers and pooled in the bottom of the cups of my muffin pan. I also thought the batter tasted a little strange, salty maybe? However, the muffins were great after sitting for a day or two after being made. I would make these again, tweaking the recipe to solve the difficulties that I experienced...

1 person found this helpful. Was it helpful to you? [Yes] [No]
Michelle Berteig July 20, 2006

Excellent muffin recipe. Worked perfectly. I added a bit of vanilla into liquid ingredients. Scaled it down to 12 muffins and used 2 eggs. Didn't have raspberries, so just used blueberries and strawberries.

0 people found this helpful. Was it helpful to you? [Yes] [No]
mas030 December 15, 2013

Terrific Muffins! I have tried many muffin recipes and this is by far my favorite. My husband and co-wrokers loved them. I used frozen berries and added a teaspoon and a half of vanilla. I also lightly sprinkled the tops with raw sugar. Will be making these again.

0 people found this helpful. Was it helpful to you? [Yes] [No]
velvetyears April 09, 2013

First time making homemade muffins, they came out delicious, but I also added vanilla extract and nutmeg. Gave it a little kick to it awesome. Thanks for the recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
violeta1973 February 08, 2013
Triple Berry Muffins