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Triple Berry Muffins

Raspberries. Blueberries. Blackberries. All come together in this simple breakfast of triple berry muffins to start your busy day!
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Berries, Breakfast, Muffins


  • cup + 1 tbsp Quick & Easy Muffin Mix (this is equal to 1 batch of mix)
  • cup milk
  • ½ cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 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.


Store muffins at room temperature in an airtight container for up to 5 days. Muffins can be frozen and then thawed at room temperature.