Triple Berry Muffin
Yield: 12 Muffins Prep Time: 15 minutes Total Time: 32 minutes
Ingredients
Muffin
240 g (2 Cups) All-Purpose Flour
4 g (1 tsp) Baking Soda
4 g (1 tsp) Baking Powder
3 g (½ tsp) Kosher Salt
100 g (½ Cup) Light Brown Sugar
2 Large Eggs
56 g (4 Tbsp) Unsalted Butter, Melted
160 g (⅔ Cup) Plain Yogurt
1 g (1 tsp) Vanilla Extract
160 g (⅔ Cup) Blended & Strained Strawberries
90 g (1 Cup) Blueberries
70 g (½ Cup) Raspberries
Streusel
52 g (⅜ Cup) All-Purpose Flour
40 g (¼ Cup) Light Brown Sugar
36 g (2½ Tbsp) Unsalted Butter, Cold
Pinch of Salt
Freeze-Dried Raspberry Powder
Recipe
Muffin
Preheat oven to 204°C (400°F) and line a muffin pan with cupcake liners.
In a large bowl, whisk together the flour, baking soda, baking powder, and salt until combined. Set aside.
In another bowl, whisk together the sugar, egg, butter, yogurt, vanilla, and blended strawberries until pale and airy.
Create a well in the center of the dry ingredients bowl. Pour the wet ingredients into the well. Gently fold everything together with a spatula until slightly combined.
Toss the blueberries and raspberries in flour so that they’re lightly coated. Dump the berries into the muffin batter. Continue to fold the batter until just combined (Be careful not to over mix! This batter should be lumpy.)
Divide the batter evenly into the muffin tins, filling it up to about 3mm (⅛ in) away from the top of the liner. Set aside.
Streusel
In a small bowl, mix together the flour, light brown sugar, cold butter, and salt.
Laila’s Tip: It’s easier to combine these ingredients with your fingertips similar to a pie dough. This prevents the butter from melting (compared to using your whole hand) while still getting a crumbly texture.
Sprinkle over a spoonful of streusel on top of each muffin.
Bake the muffins for 15-17 minutes or until the center of the muffin bounces back when poking it.
Take the muffins out of the oven and sprinkle the raspberry powder on top of each muffin.
Still have some questions about the Recipe? Checkout the baking video on Instagram, TikTok, and YouTube OR send me a message through the Contact page.
Happy Baking!