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.
Equipment
- An Electric hand Mixer
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
Instructions
- 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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