These Triple Berry Banana Muffins bring together the best of both worlds, my triple berry muffins and my banana muffins, all in one soft, flavorful bite! You get the natural sweetness from ripe bananas paired with bursts of juicy berries in every muffin. They bake up tender with just the right balance of fruity flavor, making them perfect for breakfast, snacks, or anytime you need a simple homemade treat. Be sure to check out even more of my best muffin recipes, too!
Ingredients & Substitutions
- Butter & Sugar: Softened butter (I prefer unsalted) and sugar are creamed together to give these muffins a soft, tender texture with lightly golden edges. If you only have salted butter, that works; just reduce the added kosher salt slightly.
- Flour, Baking Powder, Baking Soda & Salt: This simple mix gives the muffins structure while keeping them soft and fluffy. Be sure to measure the flour carefully so they don’t turn out dense.
- Bananas: Ripe bananas add natural sweetness and moisture. The riper they are, the more flavor you’ll get.
- Egg: Helps bind everything together and gives the muffins structure. Room temperature works best, so it mixes in smoothly.
- Buttermilk: Adds moisture and a slight tang that balances the sweetness. If you don’t have buttermilk, you can make your own with milk and a splash of lemon juice or vinegar.
- Vanilla Extract: Adds a little warmth and rounds out the flavors.
- Mixed Berries (Blueberries, Strawberries & Raspberries): This combination gives you sweet, juicy bites with a little tartness mixed in. Fresh or frozen blueberries work well. If using strawberries, pat them dry so they don’t add extra moisture, and expect the raspberries to break down a bit as you fold them in; that’s normal.
FAQs
Can I use frozen berries?
Yes, frozen berries work well in these muffins. Add them straight from the freezer, no need to thaw. This helps prevent them from releasing too much moisture into the batter.
Can I make these muffins without buttermilk?
Yes. If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of lemon juice or vinegar to 1/4 cup of milk. Let it sit for a few minutes before using. You can also use plain milk, but the muffins may be slightly less tender and flavorful.
Can I use different berries?
Yes, you can swap in other berries like blackberries or use all of one type if you prefer. Just keep the total amount of fruit about the same so the muffins bake evenly.
Why are my muffins dense?
Dense muffins are usually caused by overmixing the batter or adding too much flour. Mix just until combined and measure the flour carefully for the best texture.
How do I keep the berries from sinking?
Toss the berries lightly in a bit of flour before folding them into the batter. This helps them stay evenly distributed throughout the muffins.
Can I make these muffins ahead of time?
Yes, these muffins are great for making ahead. Bake them, let them cool completely, and store them for a quick grab-and-go breakfast or snack.
Can I make these into mini muffins?
Yes, you can use a mini muffin pan. Reduce the baking time to about 10–12 minutes, keeping an eye on them so they don’t overbake.
How to Serve Triple Berry Banana Muffins
These muffins are great on their own, but you can also serve them in a few different ways:
- Warm with a little butter for a simple breakfast
- With a yogurt and fresh fruit platter for an easy morning option
- Alongside coffee or tea for a quick snack
- Lightly warmed for an extra soft, fresh-from-the-oven texture
How to Store Triple Berry Banana Muffins
Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days. For the best texture, add a paper towel to the container to soak up extra moisture and help keep the tops from getting too soft.
Freezer: Let the muffins cool completely, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months. When ready to enjoy, let them thaw at room temperature or warm one in the microwave for about 20 to 30 seconds.
Triple Berry Banana Muffins
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 ripe bananas, mashed (about 1 ¼ cups)
- 6 tablespoons unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- ¼ cup (61 g) buttermilk, room temperature
- 1 teaspoon vanilla extract
- ½ cup blueberries
- ½ cup chopped strawberries, patted dry
- ¼ cup raspberries
Instructions
- Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and kosher salt. Set aside.
- In a small bowl, mash the bananas with a fork until mostly smooth. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and mix until fully combined.
- Add the mashed bananas, buttermilk, and vanilla extract. Mix on low speed until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in the blueberries, strawberries, and raspberries.
- Scoop the batter evenly into the prepared muffin cups, filling each about ¾ full.
- Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the oven temperature to 350°F and continue baking for 13 to 16 more minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs but no wet batter.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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