Triple Berry Muffins

READY IN: 45mins
Recipe by TishT

Posted in response to a request. Source: Burt Wolf's Origins, Yukon

Top Review by Roosie

Nice and moist with a slightly wheaty/bran-y flavor. BF and I agreed though that it wasn't quite sweet enough, despite the sugar on top. I would probably up the sugar and use 1/3-1/2 cup. I used rice bran oil for the vegetable oil, wheat bran, omited the salt and used whole wheat pastry flour rather than all-purpose. We used about 1/2 cup raspberries and 1/4 cup blueberries, but I think that you could also have more berries in this. Easy to throw together, though and a nice hearty and healthy breakfast, but like I said, I think it should be sweeter and I would like it to have more fruit. Moist and lovely texture though.

Ingredients Nutrition


  1. Preheat the oven to 375F.
  2. Line a 12-cup muffin tray with paper liners or spray them with a non-stick vegetable oil spray.
  3. In a large mixing bowl, with a whisk, blend the eggs with the brown sugar and whisk until frothy.
  4. Add the oil and milk and beat until blended.
  5. Blend in the bran.
  6. In a separate mixing bowl, with a whisk or fork, combine the baking powder, baking soda, and salt with the whole wheat and all-purpose flours.
  7. Gradually incorporate the dry ingredients into the egg mixture and beat, with a wooden spoon, until the batter is smooth.
  8. Fold in the berries and let the batter set for 5 minutes.
  9. Fill the muffin tins three quarters full and sprinkle about 1/2 tsp of brown sugar over each muffin.
  10. Bake for 22-25 minutes or until a toothpick, when inserted in the center of the muffin, comes out dry.
  11. Cool on a rack.
  12. Store in the refrigerator.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a