Triple Berry Muffins

"These are so good you will have the kis eating fresh fruit and they will be enjoying it. You can really use almost anykind of fruit that you wish."
photo by Van W. photo by Van W.
photo by Van W.
photo by Van W. photo by Van W.
photo by Van W. photo by Van W.
photo by Van W. photo by Van W.
photo by Van W. photo by Van W.
Ready In:
18 muffins




  • In a large bowl combine the dry ingresients.
  • In another bowl beat the eggs,milk and butter, stir into the dry ingredients,just until moist.
  • fold in berries.
  • Fill greased or paper lined muffin pans 3/4 full.
  • Bake at 375 for 20 minutes or until toothpick comes out clean.
  • Cool for 5 minutes.
  • Remove from Pan to a wire rack.

Questions & Replies

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  1. 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. 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).
  3. 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!
  4. 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.
  5. 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. I cut the recipe in half. ...used blackberries. My family & I really like them. Thank you.
    • Review photo by Van W.
  2. I used coconut milk instead of dairy milk, they turned out fabulous with tons of flavour.
  3. Changed the berries up and substituted half unsweetened applesauce and half melted butter.
  4. Great recipe! Cinnamon flavor is yummy. I doubled the quantity (for 18) and made 24 extra large muffins. Turned out nice and fluffy. But I did leave them in the oven a bit longer to make sure they were cooked through. I used unbleached flour; skim milk powder & water instead of milk; and vegetable oil instead of butter or margarine. For the berries, I had some fresh fruit salad that needed to be used up (cut up bananas, pineapple, kiwi fruit and strawberries) so I used it - it wasn't quite the right amount (not enough) but it worked just fine. They were great!
  5. My kids are devouring these muffins!<br/><br/>I made the following modifications: <br/>(1) used whole wheat flour instead of white;<br/>(2) substituted oat bran & ground almonds for 1-1.5 cups of the flour;<br/>(3)added 1/2-tsp vanilla;<br/>(4)used about 1/2 the cinnamon that it called for;<br/>(5) added about 1/2-1 tsp a combo of ground cloves, ginger, cardamom, and allspice



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