Triple Berry Muffins
Soft, tender, and filled with a triple threat of flavor, these Triple Berry Muffins are packed with juicy blueberries, raspberries, and blackberries in every bite!
Servings: 16 muffins
Calories: 157kcal
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, cold, cubed
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup (245 g) buttermilk
- 2 large eggs, room temperature
- 1 cup (148 g) blueberries
- ½ cup (61.5 g) raspberries, whole or gently halved if large
- ½ cup (70 g) blackberries, whole or gently halved if large
Instructions
- Preheat oven to 400°F. Line muffin tins with liners and set aside.
- In a large bowl, add the cold, cubed butter, sugar, flour, baking powder, and salt. Using your fingers, rub the flour mixture into the butter, breaking down each cube until the mixture is crumbly, like coarse crumbs.
- In a medium bowl, whisk together the buttermilk and eggs. Pour over the butter mixture and stir until just incorporated; do not overmix. A few lumps are okay!
- Gently fold in the blueberries, raspberries, and blackberries. (The raspberries and blackberries may break apart a bit, adding pretty swirls; that's perfect!)
- Scoop the batter into lined muffin tins, filling each tin about ⅔ full.
- Bake 18 to 20 minutes, or until a toothpick inserted comes out with a few moist crumbs, but no wet batter.
- Allow muffins to cool for about 5 minutes in the muffin tins before transferring them to a wire rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 157kcal