Triple Berry Muffins

Make your mornings a bit brighter with our Triple Berry Muffins—featuring a delicious blend of fresh berries and a sweet streusel topping. This recipe guarantees moist and fluffy muffins every time, making it a great addition to your brunch table or as a tasty afternoon pick-me-up. Enjoy the burst of berries in every bite!

Course Breakfast, Brunch, Snack

Cuisine American

Keyword berries, muffins

Cook Time 24

Total Time 24

Servings

Calories 282kcal

Ingredients

Muffins:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup sugar
1 cup sour cream
1/2 cup canola oil
1 teaspoon vanilla extract
3 cups fresh mixed berries blueberries, strawberries, blackberries
1 tablespoon flour

Streusel Topping:

1 cup all-purpose flour
2/3 cup sugar
1 teaspoon cinnamon
1 stick unsalted butter melted

Instructions

Begin by preheating your oven to 400 degrees F. Line a couple of muffin pans with paper liners and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together the eggs and sugar until combined. Then whisk in the sour cream, oil, and vanilla extract.
Fold the wet ingredients into the dry ingredients and mix until almost combined.
In a small bowl, sprinkle the mixed berries with 1 tablespoon of flour and toss them until coated (this prevents the berries from sinking to the bottom of the muffins). Then gently fold the berries into your batter.
To make the streusel topping, mix the flour, sugar, and cinnamon. Pour in the melted butter and stir with a fork until crumbly.
Scoop the batter into the prepared muffin tins, filling them about two-thirds full, and then sprinkle each with the prepared streusel.
Place the muffin pan in the oven and reduce the heat to 375 degrees F. Bake for 20-24 minutes or until a toothpick inserted near the center of a muffin comes out clean.
Cool for 5-8 minutes in the pan. Then remove the muffins and allow them to finish cooling on a wire rack.

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