Triple Berry (Mixed Berry) Streusel Muffin Recipe

Bakery-style triple berry muffins bursting with tart berries and the tops bake tall with a sweet streusel topping and perfectly crisp edge. This is an easy recipe for a perfect mixed berry muffin. I call these triple berry muffins because you can truly add any combination of berries.

You all know how much I love muffins and quick bread. I have been making these Triple Berry Muffins for years. Add them to the collection of all of my muffin recipes and you are set for all your weekend baking and treats. Last week I made Banana Bread Muffins and Double Chocolate Muffins. The perfect on-the-go snack.

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What is the difference between Streusel and Strudel?

 Streusel is a sweet crumbly topping of brown sugar, flour, butter, and often cinnamon.  It. is sprinkled on cakes, quick breads, and muffins.

Strudel is a baked pastry sheet woven. and wrapped around a fruit or sweet cream cheese filling.  

Ingredients for Triple Berry Muffins

These mixed berry muffins use simple pantry ingredients. You can make them with an electric hand mixer and large bowl, or a stand mixer. Use your favorite combination of berries. Costco carries a triple berry mix that is perfect for this recipe.

*See the recipe card below for exact measurements.

Salted Butter- soft at room temperature or softened in the microwave, not fully melted

Granulated sugar- these muffins are not overly sweet and use just one cup of sugar.

Eggs

Vanilla

Milk- for this recipe, I used whole milk

Dry ingredients of all-purpose flour, salt, baking powder

Baking soda and lemon juice- these are the food science dream team that will make your muffin tops bake tall. and beautiful.

Mixed berries- I like the combination of raspberries, blueberries, and blackberries.  You can easily use different berries.  Strawberries are wonderful, just make sure to hull and cut them to be similar in size to the raspberries.  Large blackberries should be cut in half as well

Separately you will have a streusel topping that uses cold butter, granulated and brown sugar, cinnamon, and flour. 

How to make Triple Berry Streusel Muffins

*See the recipe card below for exact instructions.

You will start by first preheating your oven.  It needs to preheat to 400* and then heat for at least 10 minutes after it comes to temperature before baking the muffins.  Part of the magic with a nice tall muffin top is starting with a nice hot oven.  After the muffins are put in the oven, the temperature will be lowered to 325* so having the oven nice and hot to start is key.

Make the Streusel topping.  This streusel uses both granulated sugar and brown sugar.  It's the perfect amount of sweetness when cut in with cold butter, flour, and cinnamon. Just make sure your butter is nice and cold and cut it in until it's about pea-sized.  Stick the streusel in the fridge to stay cold while you make the muffin batter.

In a large bowl or the bowl of a stand mixer, cream together the softened butter and sugar.  Add in eggs, vanilla, and milk.  Mix well on medium speed for about 90 seconds.  There will still be lumps, and that is ok.

Add both lemon juice and baking soda but do not mix again.

​Add flour, baking powder, and salt to the wet ingredients and mix well.  Medium speed for about 2 minutes should have this all incorporated and mostly smooth.  The batter will be very thick.  Make sure to scrape down the bottom of the bowl so that all ingredients are mixed well.

Add berries and use a large spoon or spatula to fold them in.  Take care to not squish all of the soft berries.  

Prepare your muffin pan.  Spray each muffin cup with nonstick cooking spray or line each cup with muffin papers.  

Use a large cookie scoop or ice cream scoop (about ¼ cup) to fill each muffin cup nearly to the top.  

Sprinkle 1 tablespoon Streusel topping.  

Place muffins in the oven and close the door.  Immediately turn the oven down to 325* and set your timer for 28 minutes.

Check the muffins after 28 minutes.  If you touch the top it should feel firm and not wet.  They will be a light brown on the edges and spring up to hold the shape.  Bake for 2-3 minutes more if they still feel wet or not firm. 

Remove muffins from the oven and let them cool in the pan for 5 minutes before removing them to finish cooling on a wire rack.  

Why are my muffin tops flat?

There are a few key pieces to having your muffin tops bake up tall.

  • Hot oven. Start the oven at a higher temperature.. For this recipe, it will be preheated to 400* and then let to get hot while we mix the batter. The temp will only be turned down after the muffins are in the oven.
  • Chemistry. We have lemon juice and baking soda in this batter. You all KNOW how much I love food science.
  • Fill the muffin cups almost full.
  • Thick batter. This batter is thick. In other recipes, using an oil and too much liquid will keep the muffins flat.

Can I use frozen berries in muffins?

Yes, using a frozen mixed berry blend works wonderfully in this recipe.  Avoid using whole frozen strawberries because they are too big for the muffins.  Do not thaw the berries first.  And take care to not overmix otherwise your batter will turn pink and purple (which my kids actually love 😍)

How do store leftover muffins?

These muffins can stay at room temperature in a ziplock bag or sealed container for up to 3 days.  You can also freeze these muffins.  After they are completely cool, place them in a freezer bag and seal them shut.  Freeze for up to one month.  Let thaw at room temperature.  You can also heat them for 15 seconds in the microwave to serve a warm muffin.

Pro Tip:

To make bakery-style muffins, use raw sugar or sparkling sugar to sprinkle the top of the streusel just before baking the muffins. It looks beautiful and adds a tiny bit of crunch just like the muffins at your favorite bakery.

More Muffins

bowl of batter with fresh blueberries, blackberries and raspberries.

Triple Berry (Mixed Berry) Streusel Muffins

By
Servings 16 Muffins

Ingredients
  

Streusel Topping

  • 6 tablespoon salted butter, cold
  • ¼ cup sugar
  • ¼ cup packed brown sugar
  • ¾ teaspoon ground cinnamon
  • pinch of salt
  • ¾ cup flour

Muffin Batter

  • ½ cup salted butter softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 teaspoon lemon juice
  • ½ teaspoon baking soda
  • 2 cups flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 2 ½ cups fresh berries I used blueberries, blackberries, and raspberries
  • Optional: Raw Sugar or Sparkling Sugar

Instructions
 

  1. You will start by first preheating your oven. It needs to preheat to 400* and then heat for at least 10 minutes after it comes to temperature before baking the muffins. Part of the magic with a nice tall muffin top is starting with a nice hot oven. After the muffins are put in the oven, the temperature will be lowered to 325* so having the oven nice and hot to start is key.
  2. Measure out 2 ½ cups berries and cut any blackberries that are bigger than raspberries. Set aside on a dry paper towel.
  3. Make the Streusel topping. This streusel uses both granulated sugar and brown sugar. It's the perfect amount of sweetness when cut in with cold butter, flour, and cinnamon. Add cubed cold butter and other ingredients to a small bowl. You can use two forks, a pastry cutter, or a food processor to cut in the butter with the dry ingredients. Just make sure your butter is nice and cold and cut it in until its about pea-sized. Stick the streusel in the fridge to stay cold while you make the muffin batter.
  4. In a large bowl or in the bowl of a stand mixer, cream together the softened butter and sugar.
  5. Add in eggs, vanilla, and milk. Mix well on medium speed for about 90 seconds. There will still be lumps, and that is ok.
  6. Add both lemon juice and baking soda but do not mix again.
  7. ​Add flour, baking powder, and salt to the wet ingredients and mix well. Medium speed for about 2 minutes should have this all incorporated and mostly smooth. The batter will be very thick. Make sure to scrape down the bottom of the bowl so that all ingredients are mixed well.
  8. Add berries and use a large spoon or spatula to fold them in. Take care to not squish all of the soft berries.
  9. Prepare your muffin pan. Spray each muffin cup with nonstick cooking spray or line each cup with muffin papers.
  10. Use a large cookie scoop or ice cream scoop (about ¼ cup) to fill each muffin cup nearly to the top.
  11. Sprinkle 1 tablespoon Streusel topping.
  12. Place muffins in the oven and close the door. Immediately turn the oven down to 325* and set your timer for 28 minutes.
  13. Check the muffins after 28 minutes. If you touch the top it should feel firm and not wet. They will be a light brown on the edges and spring up to hold the shape. Bake for 2-3 minutes more if they still feel wet or not firm.
  14. Remove muffins from the oven and let them cool in the pan for 5 minutes before removing them to finish cooling on a wire rack.
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4 Comments

  1. Those berries look ah-mazing, and the muffins.... Yum! I just wanted to drop a quick note to you to let you know that I LOVE your blog! I also follow you on Pinterest, and I re-pin your items like crazy. Lol. Keep posting great things! I love it! In case you'd like to follow me on Pinterest too, my profile is: http://Pinterest.com/grahamsmomma

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