Tri-Berry Muffins(From Open House Cookbook By Sara Leah Chase)
Sweet and fragrant tri-berry muffins combine blueberries, strawberries, and raspberries for a delicious treat perfect for breakfast, brunch, or snack times, appealing to all berry lovers.
Ingredients
Instructions
- Preheat oven to 375°F. Line 24 muffin cups with paper liners.
- In a large bowl, stir together flour, baking powder, baking soda, salt, and cinnamon.
- Make a well in the center of the dry ingredients.
- Add milk, eggs, and melted butter into the well. Stir quickly just to combine.
- Fold in blueberries, diced strawberries, raspberries, and sugar.
- Stir quickly again just to combine.
- Divide batter evenly among muffin cups.
- Bake for about 20 minutes until golden and a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter muffin, consider using whole wheat flour instead of all-purpose flour. You can also substitute Greek yogurt for half of the butter to reduce fat content without sacrificing moisture. If fresh berries aren’t available, frozen berries work well too; just don't thaw them before adding to the batter. Ensure the dry ingredients are mixed thoroughly to avoid clumps.
Serving Suggestions
These muffins are perfect for breakfast or as a snack, and pair beautifully with a hot cup of coffee or tea. Serve them warm, perhaps with a dollop of whipped cream or a spread of butter. For a delightful dessert, try serving alongside *Wheatie Macaroons or a scoop of vanilla ice cream.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. To reheat, microwave for 15-20 seconds or warm in a preheated oven at 350°F for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Tri-Berry Muffins(From Open House Cookbook By Sara Leah Chase) contains roughly 129 calories, with 2g protein, 29g carbohydrates, and 1g fat. It is a good source of dietary fiber (12% of the Daily Value) and calcium (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of berries in this recipe?
Absolutely! Feel free to mix and match berries based on your preference. Blackberries, cranberries, or even chopped peaches can be delightful alternatives. Just keep the total amount of fruit around 2 cups to maintain the right consistency.
What can I substitute for milk in this recipe?
You can use almond milk, soy milk, or oat milk as a dairy-free alternative. If you don't have any milk substitutes, water can also work in a pinch, but it may slightly alter the flavor and texture.
How do I know when the muffins are done baking?
The muffins are done when they are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them starting around the 18-minute mark to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).