Barefoot Contessa Tri-berry Muffins

Barefoot Contessa Tri-berry Muffins

​This delicious barefoot contessa tri-berry muffin recipe is packed with fresh blueberries, raspberries, and strawberries, making it a perfect treat for breakfast or a snack. The cinnamon adds a warm, cozy flavor, and the muffins turn out soft and moist.​

Ingredients Needed

  • 375g all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1½ tbsp ground cinnamon
  • 300mg milk
  • 2 large eggs, lightly beaten
  • 225g unsalted butter, melted
  • 150g fresh blueberries
  • 75g fresh raspberries
  • 75g diced fresh strawberries
  • 300gsugar

How To Make Tri-berry Muffins

  1. Preheat the oven and prepare the tins: Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. Mix the dry ingredients: Sift the flour, baking powder, baking soda, salt, and cinnamon into a large bowl. Stir with your hand to combine.
  3. Combine the wet ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter.
  4. Mix the batter: Make a well in the dry ingredients, pour in the wet mixture, and stir gently until just combined. Some lumps are fine—don’t overmix!
  5. Add berries and sugar: Gently fold in the blueberries, raspberries, strawberries, and sugar until evenly distributed.
  6. Bake: Divide the batter evenly among the muffin cups. Bake for 25 minutes or until golden brown and a skewer inserted into the center comes out clean.
  7. Cool and serve: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Barefoot Contessa Tri-berry Muffins

Recipe Tips

  • Use fresh or frozen berries: If using frozen berries, do not thaw them; toss them in a little flour to prevent them from sinking.​
  • Avoid overmixing: A lumpy batter ensures soft muffins. Overmixing can make them dense.​
  • Adjust sweetness: If you prefer less sweetness, reduce the sugar to 1¼ cups.​
  • Fill muffin cups appropriately: Fill muffin cups only ¾ full to prevent overflowing.
  • Add extra flavor: Incorporate a teaspoon of vanilla extract or orange zest for a unique twist.

How To Store Leftovers

  • Refrigerate: Store leftover tri-berry muffinsin an airtight container in the fridge for up to 5 days.
  • Freeze: Wrap leftover tri-berry muffins individually in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw at room temperature or in the fridge overnight.

Nutrition Facts

Serving Size: 1 muffin

  • Calories: 300
  • Total Fat: 15g
  • Saturated Fat: 9g
  • Cholesterol: 60mg
  • Sodium: 150mg
  • Potassium: 80mg
  • Total Carbohydrate: 40g
  • Dietary Fiber: 2g
  • Sugars: 22g
  • Protein: 4g

Try More Recipes:

Barefoot Contessa Tri-berry Muffins

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesTotal time: 40 minutesServings: 12 minutesCalories:300 kcal Best Season:Suitable throughout the year

Description

​This delicious barefoot contessa tri-berry muffin recipe is packed with fresh blueberries, raspberries, and strawberries, making it a perfect treat for breakfast or a snack. The cinnamon adds a warm, cozy flavor, and the muffins turn out soft and moist.​

Ingredients

Instructions

  1. Preheat the oven and prepare the tins: Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. Mix the dry ingredients: Sift the flour, baking powder, baking soda, salt, and cinnamon into a large bowl. Stir with your hand to combine.
  3. Combine the wet ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter.
  4. Mix the batter: Make a well in the dry ingredients, pour in the wet mixture, and stir gently until just combined. Some lumps are fine—don’t overmix!
  5. Add berries and sugar: Gently fold in the blueberries, raspberries, strawberries, and sugar until evenly distributed.
  6. Bake: Divide the batter evenly among the muffin cups. Bake for 25 minutes or until golden brown and a skewer inserted into the center comes out clean.
  7. Cool and serve: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

  • Use fresh or frozen berries: If using frozen berries, do not thaw them; toss them in a little flour to prevent them from sinking.​
  • Avoid overmixing: A lumpy batter ensures soft muffins. Overmixing can make them dense.​
  • Adjust sweetness: If you prefer less sweetness, reduce the sugar to 1¼ cups.​
  • Fill muffin cups appropriately: Fill muffin cups only ¾ full to prevent overflowing.
  • Add extra flavor: Incorporate a teaspoon of vanilla extract or orange zest for a unique twist.
Keywords:Barefoot Contessa Tri-berry Muffins

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