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Triple Berry Muffins


  • ½ cup softened butter
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 cup of all-purpose flour
  • 1 cup of whole wheat flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup milk
  • ¼ cup yogurt 
(I used strawberry yogurt but you can use plain)
  • 2 cups mixed frozen berries


  1. Pre-heat the oven to 375°F (190 C)
  2. First, bring your frozen berries out of the freezer to defrost.
  3. In a medium bowl whisk together the flour, baking powder and salt, and set it aside.
  4. In a small bowl combine the ½ cup of milk and yogurt.IMG_4186
  5. In a large bowl beat together the butter and sugar till creamy.
  6. Add one egg at a time and the vanilla, beat till looks like a light caramel.IMG_4187
  7. Now start adding the flour mix to the egg mixture, while alternating with the milk and yogurt mixture. When all fully incorporated fold in your berries.

IMG_4188       8. Using an ice-cream scoop, evenly divide your batter into your lightly greased cupcake tray.

9.  Bake for 25-30 minutes, until the edges begin to brown.


I later topped a few of the cupcakes with some cream cheese icing, but that’s optional!