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TRIPLE BERRY MUFFINS

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 9

Equipment

  • Muffin tin
  • Paper liners
  • Mixing bowls

Ingredients
  

  • 1½ cups all-purpose flour 210g
  • ¾ cup sugar 145g
  • ⅓ tablespoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ tablespoon ground cinnamon
  • 5½ fluid ounces milk 150ml
  • 1 large free-range egg lightly beaten
  • 120 ml flavorless oil ½ cup
  • ½ cup blueberries 95g
  • ¼ cup raspberries 35g
  • ¼ cup diced strawberries 35g

Instructions
 

  • Preheat oven to 190°C. Line 9 medium muffin cups with paper liners and set aside.
  • In a bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar.
  • Make a well in the center of the dry ingredients.
  • In another bowl, whisk together milk, oil, and egg. Pour into the well in the dry ingredients and fold together just until combined.
  • Gently fold in the berries.
  • Divide the batter evenly between the muffin cups, filling them ⅔ full.
  • Bake in the preheated oven for 20 to 25 minutes or until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
  • Remove muffins from the tin and place on a wire rack to cool.

Notes

Be careful not to overmix the batter to avoid dense muffins.
Use fresh or frozen berries, and gently fold them into the batter.
Allow the muffins to cool completely before storing them in an airtight container.