Having hit the trifecta of berries (strawberries, blueberries, and blackberries) from our recent berry picking adventure, I decided to make some muffins. The Barefoot Contessa, Ina Garten, created pretty much the best tri-berry muffin recipe ever made. You can find it in this cookbook. Seriously. It’s GOOD. Her recipe calls for a mix of strawberries, raspberries, and blueberries so I adapted it ever so slightly to accommodate our haul from Blessington Farms.
The best part about these muffins is that you don’t mix the sugar in until the end. This does something magical to the muffins. The sugar makes the top a little bit crunchy. Really, it’s to die for! I think the next time I make these tri-berry muffins, I will throw in some chocolate chips, too. That might just take them over the top if that’s even possible.
Can you see all that crispy, sugary deliciousness? Another critical part of this tri-berry muffin recipe is that you mix everything by hand. And even then, you mix it as little as humanly possible. You know just until it’s combined. This keeps the muffins nice and tender. Too much mixing will overwork the batter, and your muffins won’t be as divine. Really resist that urge to over mix them. You will thank me later. Even if the batter is lumpy, resist the urge. Don’t do it! Everything is going to be ok. Trust me on this.
Straight out of the oven, I threw a little pat of butter on my tri-berry muffin because I like it that way.
What can I say? Yum. Just yum.
Tri-Berry Muffins
Print recipe
| Serves | 18 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Allergy | Egg, Milk, Wheat |
| Meal type | Bread, Breakfast |
| Misc | Child Friendly, Freezable |
| From book | Adapted from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again |
Ingredients
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1 1/4 cup milk
- 2 eggs (slightly beaten)
- 1 cup butter (melted)
- 1 cup blueberries (fresh or frozen)
- 1/2 cup blackberries (fresh or frozen)
- 1/2 cup strawberries (fresh or frozen, diced)
- 1 1/2 cup sugar
Directions
| Step 1 | |
| Preheat oven to 375 degrees. Line muffin tins with paper liners. | |
| Step 2 | |
| Sift flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir by hand to be sure the ingredients are combined. In another bowl, combine the milk, eggs, and melted butter. Remember mix everything by hand. Do NOT use a mixer. | |
| Step 3 | |
| Make a well in the middle of the dry mixture. Pour the wet mixture into the well and stir until just combined. There will be some lumps, but don't over mix the batter. Add the blueberries, blackberries, strawberries, and sugar, and stir in gently to combine. | |
| Step 4 | |
| Using a large spoon or scoop, spoon batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned. | |
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