Tri- Berry Muffins

This recipe has been featured in a post on The Recipe Girl blog: Tri- Berry Muffins by Ina Garten

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Tri- Berry Muffins

Yield: 16 to 18 muffins

Prep Time: 25 min

Cook Time: 20 min

Three berries make these muffins over-the-top delicious!


3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 Tablespoons ground cinnamon
1 1/4 cups milk
2 extra-large eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 cup fresh blueberries
1/2 cup fresh raspberries (gently sliced in half)
1/2 cup diced fresh strawberries
1 1/2 cups granulated white sugar


1. Preheat oven to 375°F. Line muffin tins with paper liners.

2. Sift flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Stir with your hand (or a whisk) to be sure the ingredients are combined. In another bowl, combine the milk, eggs and melted butter.

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, raspberries, strawberries and sugar and stir gently to combine.

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.

Source: (Adapted from Barefoot Contessa at Home)

Leave a Comment

7 Responses to “Tri- Berry Muffins”

  1. 1

    Elizabeth — April 20, 2009 @ 4:43 PM

    I made these muffins last night and they are amazing! They will be in regular rotation!

  2. 2

    darcy — November 21, 2009 @ 4:45 PM

    i was wondering can you make it more into like a loaf cake than muffins if so would one have to change anything in the recipie

    • Lori Lange replied: — November 23rd, 2009 @ 6:48 AM

      Darcy- I’ve never tried it. I’ve made loaf recipes into muffins without changing anything, so I’m wondering if it would bake up just the same. Let me know if you try it out & it works!

  3. 3

    Tanya Pearson — July 5, 2011 @ 11:33 PM

    I got the book from the library a few weeks ago, and tried this recipe. It’s delicious, and easy. Keeps really well in the fridge (rewarm in the microwave or oven). I made them with frozen berries, because it’s winter here in Australia, and they were great. I did the usual muffin thing of dry ingredients in one bowl and wet in the other, and it worked out fine. I looked it up on the net as I had taken the book back to the library, and am making them for friends this weekend. Definitely a keeper. Oh, forgot to say, had a little pear that was going overripe, so I put in one and a half cups of berries and the pear chopped ( about half a cup) and it tasted great.

  4. 4

    shelley newton — February 2, 2012 @ 5:01 PM

    too funny when i read about your addiction to cookbooks and youre kids asking you to read a normal book…i thought i was the only one…do you take one to bed sometimes to read before lights out???lol

    anyways i was looking for this recipe and had a copy of it somewhere and in spite of having i bet 40 cookbooks here…i couldnt find t a tripl berry one even though i know i could have improvised..i was looking for this particular one as i had copied it and figured it was good as i also think Ina has great recipes

    anyways thanks

    shelley from ontario canada

  5. 5

    Margie Carlin — April 18, 2012 @ 3:16 PM

    I was so glad to find this recipe on your site. I have Ina’s cookbook and there is a different picture of what her muffins look like. The batter and my muffins do look just like your pictures. I was able to get 28 muffins out of this recipe. Did you use the bigger muffin pans? or regular size muffin tins? They are really sweet and would be great with a cup of coffee. Thanks again for having the pictures on your site.

    • Lori Lange replied: — April 19th, 2012 @ 4:31 PM

      I used regular-sized muffin tins.