Description
Ina Garten’s tri-berry muffins combine blueberries, raspberries, and strawberries in a delightful breakfast treat. Generous portions and rich flavors make these muffins a perfect morning companion for anyone craving a delicious start to their day.
Ingredients
Scale
- 375 g all-purpose flour
- 300 g sugar
- 225 g unsalted butter, melted
- 300 ml milk (10.14 fl oz)
- 2 large eggs, lightly beaten
- 150 g fresh blueberries
- 75 g fresh raspberries
- 75 g diced fresh strawberries
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 ½ tbsps ground cinnamon
Instructions
- Preheat Preparation: Position the oven rack in the center and warm to 375°F (190°C), lining a standard 12-cup muffin tin with paper liners.
- Dry Ingredient Fusion: Combine flour, baking powder, baking soda, salt, and ground cinnamon in a large mixing bowl, whisking thoroughly to ensure uniform distribution of dry components.
- Liquid Component Integration: Whisk together whole milk, eggs, and melted butter in a separate bowl until achieving a smooth, homogeneous liquid mixture.
- Batter Formation: Create a well in the center of dry ingredients, gently pour liquid mixture, and fold with minimal stirring until just combined, maintaining a slightly lumpy consistency to ensure tender muffins.
- Fruit and Sugar Incorporation: Delicately fold blueberries, raspberries, strawberries, and granulated sugar into the batter, ensuring even distribution without crushing the fragile fruits.
- Baking Process: Distribute batter evenly into muffin cups, filling approximately two-thirds full, then bake for 22-25 minutes until tops turn golden-brown and a test skewer emerges clean when inserted.
- Cooling and Serving: Rest muffins in the tin for 5 minutes, then transfer to a wire rack to complete cooling, allowing the texture to set before presenting these tri-berry delights.
Notes
- Fruit Selection Matters: Choose ripe, fresh berries at peak season for maximum flavor and optimal texture in your muffins.
- Gentle Mixing Technique: Avoid overmixing the batter to prevent tough, dense muffins; lumpy batter creates tender, light results.
- Sugar Coating Trick: Lightly toss berries in a bit of flour before adding to batter to prevent sinking and ensure even distribution.
- Storage Wisdom: Store muffins in an airtight container at room temperature for 2-3 days, or freeze for up to a month for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg