Tri-Berry Muffins
Three types of fresh berries make these muffins over-the-top delicious!
Foto: RecipeGirl
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ tablespoons ground cinnamon
- 1¼ cups milk
- 2 extra large eggs, (lightly beaten)
- 1 cup (2 sticks) unsalted butter, (melted)
- 1 cup fresh blueberries
- ½ cup fresh raspberries ((gently sliced in half))
- ½ cup diced fresh strawberries
- 1½ cups granulated white sugar
Steps
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Preheat your oven to 375°F. and line muffin tins with paper liners.
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Sift flour, baking powder, baking soda, salt and cinnamon together in a large bowl. Whisk to be sure the ingredients are combined.
-
In another bowl, combine the milk, eggs and melted butter.
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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.
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Using a large spoon or scoop, spoon batter into the muffin cups to fill the liners (about ⅔ full). Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all-purpose flour | 3 cups | - | - |
| baking powder | 1 tablespoon | Rp 8.000/100g | Rp 1.200 |
| baking soda | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| kosher salt | 0.5 teaspoon | - | - |
| ground cinnamon | 1.5 tablespoons | - | - |
| milk | 1.25 cups | - | - |
| extra large eggs | 2 | - | - |
| 1 cup | - | - | |
| fresh blueberries | 1 cup | - | - |
| fresh raspberries | 0.5 cup | - | - |
| diced fresh strawberries | 0.5 cup | - | - |
| granulated white sugar | 1.5 cups | - | - |
*Estimated market prices, may vary by region
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