Simple and Easy Triple-Berry Muffins

Name: Simple and Easy Triple-Berry Muffins
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Ingredients: 2 cups All-purpose flour; 2 tsp baking powder; 1 cup sugar (granulated); 1/4 tsp salt; 1 cup Greek yogurt ((or sour cream)); 1/2 cup olive oil (extra light( not extra virgin)); 1 tsp vanilla extract; 2 Large eggs (room temperature); 1/2 cup blueberries; 1/2 cup raspberries; 1/2 cup strawberries (hulled and diced)

Simple and Easy triple-berry Muffins have a golden brown top, with fluffy interior, moist and very tasty. They melt-in-your mouth. The muffins is bursting with juice from the strawberries, raspberries and blackberries in every bite.

The batter is very easy to make, it’s thick, sweet, filled with berries. I made these muffins with Greek yogurt instead milk, which makes them healthier with the added protein.

When it comes to muffin varieties there are many to choose from, but my favorite is blueberries. My first thought was to make this one only with blueberry, but I decided to add two more types of berries raspberry and strawberries . The muffins came out better than I expected.

If you don’t like berries, you can make with your favorite fruits combination.

THE INGREDIENTS ARE:

2 Large eggs room temperature
1 cup granulated sugar
1/2 extra light olive oil (or vegetable)
1 cup Greek Yogurt ( or sour cream)
2 cups All purpose flour
1/4 tsp sea salt
1/2 cup blueberries
1/2 cup raspberries
1/2 cup strawberries hulled and diced
2 tsp baking powder
1 tsp vanilla extract

Instructions:

When you realize how easy these muffins are to make, you’ll make them over and over again, I guarantee!

1. Preheat oven to 400 degrees Fahrenheit.

2. Grease with butter spray 12-count muffin pan, with cupcake liner and set aside.

3. In a large bowl, add the 2 eggs and 1 cup granulated sugar and beat with a hand electric mixer on high speed for 5 minutes, or until thick and the batter is light in color.

4. Pour into the mixture 1 cup greek yogurt, 1/2 cup oil, 1 teaspoon vanilla. Mix on low speed just until combined.

5. In a small bowl add 2 cups flour, 1/4 teaspoon salt, 2 teaspoon baking powder, stir until all mixed.

6. Pour the flour mixture gradually about 1/3 cup at a time, and stirring to incorporate with each addition.

7. Do not overmix or muffins will be dense. With a rubber spatula gently fold the 1 1/2 cups berries, folding just until combined.

8. Divide the batter into the muffin cupcakes liners, filling to the top, until all the batter is gone.

9. If you like you can sprinkle coarse sugar on top. With a rubber spatula gently fold the 1 1/2 cups berries, folding just until combined.

10. Bake at the temperature 400 Degrees Fahrenheit for about 20 minutes or until the top is golden brown. Insert the toothpick in the center to see if it comes clean.

11. Wait to cool off before remove them or place them to a wire rack to cool.

Notes: The importante thing to remember is not to over mix the batter, otherwise you will end up with a dense, and the muffins. If the batter has some lumps remaining don’t worry, the important thing is not to over mix batter.

When you combine the dry ingredients with the wet ones, mix with as few strokes a you can.

Preferably use fresh berries, such as blueberries, raspberries, and blackberries. But you can substitute for frozen berries, and they don’t need to be defrosted before use, it’ll thaw on its own in the oven.

I’ve used muffin liners for my muffin pan, and you don’t have to grease the muffins liners, use butter spray to grease the entire pan and the top, so that muffins don’t get stuck and therefore, remain whole and pretty!

Simple and Easy Triple-Berry Muffins

Simple and easy triple-berry Muffins have a golden brown top, with a fluffy interior. It's moist and very tasty. They melt in your mouth! The muffins are bursting with juice from the strawberries, raspberries and blueberries in every bite.

Print Recipe Pin Recipe

Prep Time 12

Cook Time 20

Total Time 32

Servings: 12 muffins

Course: Breakfast, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 cups All-purpose flour
2 tsp baking powder
1 cup sugar granulated
1/4 tsp salt
1 cup Greek yogurt (or sour cream)
1/2 cup olive oil extra light( not extra virgin)
1 tsp vanilla extract
2 Large eggs room temperature
1/2 cup blueberries
1/2 cup raspberries
1/2 cup strawberries hulled and diced

Equipment

An Electric hand Mixer

Method

Preheat oven to 400 degrees Fahrenheit.
Grease the cupcake liners each with butter and set aside.
In a large bowl, add the 2 eggs and 1 cup granulated sugar and beat with an electric mixer on high speed for 5 minutes, or until thick and the batter is light in color.
Pour into the mixture 1 cup greek yorgut, 1/2 cup oil, and 1 teaspoon vanilla. Mix on low speed until combined.
In a small bowl add 2 cups flour, 1/4 teaspoon salt, 2 teaspoons baking powder, stir until all mixed.
Gradually pour the flour mixture about 1/3 cup at a time, and stirring to incorporate with each addition. Do Not Over-mix or else the muffins will be dense.
With a rubber spatula gently fold the 1 1/2 cups berries, until combined.
Divide the batter into the muffin liners, filling to the top, until all the batter is gone. If you like you can sprinkle coarse sugar on top.
Bake at 400 Degrees Fahrenheit for about 20 minutes or until the top is golden brown. Insert the toothpick in the center to see if it comes clean.
Wait for them to cool off before removing them or place them on a wire rack to cool.

Notes

An importante thing to remember is to not over mix the batter, otherwise you will end up with a dense muffins. If the batter has some lumps remaining don’t to worry, the important thing is not to over mix batter.

When you combine dry ingredients with wet ones, mix with as few strokes as you can.

Preferably use fresh berries, such as blueberries, raspberries, and frozen berries, and they don't need to be defrosted before use, it'll thaw on its own in the oven.

I’ve used muffin liners for my muffin pan, and make sure to grease the liners so the muffins won't stick in the paper. If you don’t use muffin liners, use a non-stick spray to spray the entire pan and dust with flour: both muffin cups and the top of the pan so that muffins don’t get stuck and, therefore, remain whole and pretty!

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