Triple Berry Muffins

There are some recipes that just feel like summer, and these Triple Berry Muffins are one of them.

We celebrated Grey this week, which made everything feel a little extra sweet around here, and these muffins fit right into that season of simple family moments, warm mornings, and using up the beautiful berries that are everywhere right now.
Made with a mix of fresh berries, they’re soft, fluffy, and bakery-style in the best way — the kind of muffin that could absolutely compete with one of those giant coffee shop muffins, but without the allergens or the heaviness that usually comes along with them.

They’re the kind of muffin you can serve for brunch, tuck into a lunchbox, set out for a slow breakfast, or enjoy with tea while the house is still quiet.

And if this recipe looks a little familiar, there’s a reason.
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These Triple Berry Muffins were also a featured recipe on The Clean Plate with Mandi, during our Brunch episode, so they have a little extra nostalgia attached to them for me. I love revisiting recipes like this because they remind me that good food has a way of following us through different seasons of life.

What makes these especially good is the combination of berries.
Using more than one variety gives every bite a little something different — sweet, tart, juicy, bright — and summer is the perfect time to make them while berries are at their best.
They’re also wonderfully versatile.
Use whatever mix you have on hand, whether that’s blueberries, raspberries, strawberries, or blackberries.
And because they’re gluten-free and dairy-free, they’re a beautiful option for families who still want that indulgent coffee-shop muffin experience without some of the common allergens.

​A Few Tips for the Best Triple Berry Muffins

For the fluffiest muffins, be careful not to overmix the batter. Stir just until everything comes together.

If your berries are very juicy, gently toss them with a little of the gluten-free flour before folding them in. This can help keep them suspended throughout the batter instead of sinking.

And for that true coffee-shop look, fill the muffin cups generously so they bake up with those big, beautiful tops.
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Serve them warm, with a little dairy-free butter if you like, and preferably with a cup of tea nearby.

Because around here, that’s exactly how summer mornings should taste. 

INGREDIENTS

Wet

• 1/2 c. dairy-free butter
• 2 large eggs
• 2 tsp. vanilla
• 1/4 c. dairy-free sour cream
• 3/4 c. dairy-free milk + 2 tsp. lemon juice (this replaces traditional buttermilk)

Dry

• 1 C. coconut sugar
• 1 TBSP. lemon zest
• 2 1/2 C. gluten-free flour
• 2 tsp. baking soda
• 2 tsp. cream of tartar
• 1/4 tsp. salt

2 C. mixed berries (I used raspberries, strawberries and blueberries) 

DIRECTIONS

• Preheat oven to 425 degrees and line muffin pan with parchment muffin cups.
• In a large bowl or standing mixer, mix room temperature butter and coconut sugar until well mixed. Add in eggs and vanilla and combine. 
• Fold in lemon zest, dairy-free sour cream and dairy-free "buttermilk" with a large rubber spatula. 
• In a medium bowl whisk flour, baking soda, cream of tartar and sea salt. Gently fold the dry mixture into the large mixing bowl and mix. Your batter will be thick.
• Chop berries and fold them in. 
• Fill muffin tin almost completely full. This will ensure full, fluffy muffins. 
• Bake at 425 for just five minutes. Turn oven down to 375 degrees and cook for an additional 15 minutes. 
• Let cool for 5-10 minutes and then transfer to a wire rack.