Raspberries. Blueberries. Blackberries. All come together in this simple breakfast of triple berry muffins to start your busy day!
Growing up, my mom was very diligent about making sure that all 4 of us kids, as well as dad gathered at the kitchen table for breakfast. And it was rarely just a pop tart or bowl of cereal.
The normal fare for us was pancakes, scrambled eggs and bacon, waffles, biscuits and gravy, always fruit, and anything else along those lines.
For a special treat, and if she had frozen blueberries in the freezer, she would make homemade blueberry muffins!
With a bit of warm, melty butter spread on them and juicy blueberries… they were a small piece of heaven!
My mom has always been such an inspiration to me. To this day, I commend her for her ability and skills to gather all of us together to share a meal.
And especially, to do it in a matter of minutes and cut out the “messin’ around” of other recipes.
She continues to be a role model to me in the kitchen. This recipe is just one of many that mom has inspired.
By using the Quick and Easy Muffin Mix, this recipe for Triple Berry Muffins comes together in a matter of minutes for any busy morning!
For this recipe I used a mix of frozen raspberries, blackberries, and blueberries. However, any type of berry could be used, fresh or frozen.
When using frozen fruit, use paper towel to pat off any excess berry juice from the fruit.
This helps to decrease any discoloring of the muffins from the fruit – so you don’t end up with purple/red muffins!
Have a memorable breakfast from your own home? Be sure and share in the comments below!
DON’T WANT TO MISS A THING?
-The Farmer’s Wife-
Triple Berry Muffins
- 3¼ cup + 1 tbsp Quick & Easy Muffin Mix (this is equal to 1 batch of mix)
- 1¼ cup milk
- ½ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1½ cup mixed berries
- Preheat oven to 375°F. Line a standard 12-well muffin pan with paper liners or lightly coat each will with light cooking spray.
- Whisk together all wet ingredients: milk, vegetable oil, egg, vanilla extract until well combined.
- Slowly fold the Quick and Easy Muffin Mix into the combined wet ingredients just until combined. Some lumps are okay. You don't want to over mix the batter.
- Fold in the fresh or frozen berries until just combined. If using frozen berries, pat dry the berries with a paper towel to remove excess juice and moisture.
- Evenly divide batter among the 12 liners/muffin wells, about 1/3 cup of batter per well.
- Bake until muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean – about 20 minutes.
- Makes 12 muffins.