15-Minute Triple Berry Muffins Recipe
Today, I’m sharing a quick and easy berry muffins recipe. It’s perfect for breakfast on the go, as a lunch box treat, or as a snack with your favorite beverage.
I’ve been wanting to make things besides pancakes and waffles with my homemade Bisquick recipe, so this berry muffins recipe is what I decided to create.
I adore how easy these muffins were to make. So easy, in fact, that I didn’t even have to thaw out the fruit before adding it to the muffins. How awesome is that?! A lazy chef finding a recipe that requires so little effort? I think it’s fate!
I normally don’t make any changes to the Secret Recipe Club recipes because I want them to stay true to the person who created them first, but in the case of these muffins, I really wanted to cut the sugar content back a bit, so I used a low glycemic sugar substitute.
The are a few different varieties of them on the market, but this is the one I use and recommend. I like it because it’s non-GMO and it doesn’t have a funky aftertaste like Stevia and some of the other sugar substitutes do.
For the garnish on top, Michaela used granulated sugar, which I’m sure gave them a nice little crunch. I decided to use a low-carb confectioner’s sugar mixed with a little bit of milk to create a glaze for the top of my muffins. You could leave them plain on top, too.
I hope you enjoy this tasty berry muffins recipe!
If you’re looking for more great muffin recipes, follow me on Pinterest and check out my Pinterest muffins board!
15-Minute Triple Berry Muffins Recipe
- 2 cups dry baking mix (Use our homemade bisquick mix)
- 1/2 teaspoon ground cinnamon (I use Ceylon )
- 1 egg slightly beaten
- 5.3 ounces (2/3 liquid cup) milk
- 1 ounce (2 Tablespoons) vegetable or canola oil
- 2.6 ounces (1/3 cup) cane sugar , or low carb sweetener for low carb
- 1 cup frozen mixed berries unthawed
- Confectioner's sugar or Swerve for garnish (optional)
- Heat oven to 400 degrees and line 12 muffins cups with paper liners. Lightly apply non-stick spray to papers to make muffin removal easier.
- Place all of the ingredients except the fruit into a large mixing bowl. Stir until ingredients are barely incorporated, and then gently fold in the fruit.
- Fill muffin cups about 2/3 full.
- Bake for about 15-17 minutes, or until golden brown, and toothpick comes out clean or with a few crumbs.
- Remove muffins from pan and allow them to cool slightly before serving.
- If desired, dust tops of muffins with confectioner's sugar. (NOTE: If you dust the muffins while they're still warm, the sugar will be absorbed into the muffin. It's best to wait until muffins have cooled before dusting.)
Becca, I am so glad you enjoyed baking from my blog this month! I love all of your recipes, and seeing you make one of mine warms my heart! 🙂 They turned out so pretty!
I really did, Michaela! You have so many awesome recipes, and these berry muffins were devoured by Brian and I 🙂
The first coffee cake I ever made was with Bisquick…I think I was in junior high….muffins instead sound quick and easy!
Isn’t it funny how we can go for so many years without thinking of something and then WHAM.. it pops right back into the brain like it was there all along 🙂
These muffins really are worth making, though, Kate 🙂
(I’m NOT letting my hubby see these!!!! Or it’s back out to the kitchen I go…..!!!) 😉 😀
LOL! But… but… they’re so easy to make! Come on.. 15 minutes. You can do it, Kelly! 😉
Gorgeous! And just in time for berry season!
Thanks, Colleen! The great news is that not only is it berry season, we’re not in the heat of full summer yet, so we can bake this berry muffins recipe without breaking a sweat! 🙂
Pretty! Everyone needs a few quick and easy muffin recipes and these look great!
Thanks, Mary! Quick and easy recipes like this are great for unexpected guests, too.
These muffins look yummy!!!
These looks so good. I love that they are kid friendly too 🙂 My son is such a picky eater but I’m sure he would love these.
I hope that you and your son enjoy the muffins, Tanya!
Unthawed? So….frozen? I have fresh berries, should I freeze them first?
You can use fresh berries in this recipe with no problems. Just toss them in a bit of the flour before adding them to the batter. It will help prevent them from sinking to the bottom of the muffins. Enjoy! 🙂
These were Good! I will keep this recipe, thanks! They took an extra 2-3 minutes to bake, but the frozen berries keep the muffins nice and moist. I will try a simple lemon glaze icing on top next time..
I did not thaw the berries due to lack of time and they turned outfine. As they came out of oven I cooled them slightly, gave they a light mist of butter pam and dipped them in cinnamon sugar. Adults and children alike loved them