Triple-Berry Muffins Recipe

Name: Triple-Berry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 1 tablespoon fresh lemon zest; 1 cup nonfat buttermilk; 1/3 cup canola oil; 1 teaspoon vanilla extract; 1 large egg; 1 cup white whole-wheat flour; 1 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup fresh raspberries; 1/2 cup fresh blueberries; 1/2 cup fresh strawberries

Servings: persons

1/2 cup sugar
1 tablespoon fresh lemon zest
1 cup nonfat buttermilk
1/3 cup canola oil
1 teaspoon vanilla extract
1 large egg
1 cup white whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh raspberries
1/2 cup fresh blueberries
1/2 cup fresh strawberries

1
Preheat oven to 400u00b0. Coat a 12-cup muffin tin with cooking spray or line with paper liners, if you prefer.
2
Combine sugar and lemon zest in the bowl of a food processor; pulse until zest is incorporated into sugar and fragrant. Add buttermilk, oil, vanilla, and egg to processor; pulse until just combined.
3
Combine flours, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Add the buttermilk mixture to bowl and stir gently until almost blended. Gently divide batter equally among 3 separate bowls; fold raspberries into 1/3 of batter, blueberries into another 1/3 of batter, and strawberries into remaining 1/3 of batter. Equally divide the batters among prepared muffin cups.
4
Bake at 400u00b0 until golden brown, about 16 to 18 minutes. Let muffins cool in pan for 5 minutes before turning out onto a wire rack.

958

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup sugar, 1 tablespoon fresh lemon zest, 1 cup nonfat buttermilk, 1/3 cup canola oil, and more.

Yes, Triple-Berry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Triple-Berry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions