I love these triple berry crumble muffins. I’m a die hard berry fan! I love them all, in every capacity! These Triple Berry Crumble Muffins are soft and delicate with juicy and tart berries (Black, blue and Raspberries). They get topped with a buttery yummy crumb streusel topping!
This recipe is great for a snack or for breakfast! I love muffins because they are such a easy way to keep my kids from getting hungry between meals. I make them and then leave them on the countertop and they will get eaten by my kids as they are coming or going.
I have lots of muffin recipes on my website, here are a few of my recipes.
Pumpkin Muffins with Streusel Topping (pictured above)
Cake Mix Banana Chocolate Chip Muffins (pictured below)
Spiced Pear Muffin Recipe (pictured below)
What you need to make these triple berry crumble muffins: (printable recipe card is below)
Makes 24 standard muffins
- 1 1/2 cups flour
- 1 1/3 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 1 1/2 cups triple berry mix (blackberries, blueberries and Raspberries) – fresh or frozen both work
- 2 tablespoons flour for tossing the berries in before adding to the muffin batter
For Crumble Topping
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons butter – melted
Instructions
- Preheat oven to 350 F.
- Combine flour, sugar, baking powder, salt, eggs and stir.
- Add eggs, milk and vanilla and stir until batter is smooth.
- In a separate bowl add frozen berries and toss in flour.
- Gently fold flour coated berries into the batter.
- Add batter to lined muffin tins.
- In a separate bowl add the crumble topping ingredients to a bowl then mix together so a crumbly mixture forms.
- Sprinkle the crumble topping on top of each muffin.
- Bake for 18-20 minutes or until tops feel slightly springy when pressed on.
Triple Berry Crumble Muffins
Soft and delicate muffins with tart and juicy berries folded in and a crumble topping!
Servings: 24 muffins
Ingredients
- 1 1/2 cups flour
- 1 1/3 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 1 1/2 cups triple berry mix blackberries, blueberries and Raspberries – fresh or frozen both work
- 2 tablespoons flour for tossing the berries in before adding to the muffin batter
For Crumble Topping
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons butter – melted
Instructions
- Preheat oven to 350 F.
- Combine flour, sugar, baking powder, salt, eggs and stir.
- Add eggs, milk and vanilla and stir until batter is smooth.
- In a separate bowl add frozen berries and toss in flour.
- Gently fold flour coated berries into the batter.
- Add batter to lined muffin tins.
- In a separate bowl add the crumble topping ingredients to a bowl then mix together so a crumbly mixture forms.
- Sprinkle the crumble topping on top of each muffin.
- Bake for 18-20 minutes or until tops feel slightly springy when pressed on.