Triple Berry Blender Muffins
Hey there! So, let’s talk muffins. You ever have one of those mornings where you just want something sweet, but not too sweet, ya know? That’s where these Triple Berry Blender Muffins come in. I remember the first time I made them—it was one of those weekends when I had just a handful of berries and not much else. My blender was sitting there looking at me like, ‘What are we doing today?’ So, we did muffins! Spoiler: they turned out pretty great.
Why You’ll Love This Recipe
Honestly, I make these muffins when I want to impress without breaking a sweat. My family just devours them (almost like magic!). Sometimes, I swear they disappear before they’re even cool. And if you’re like me, who maybe gets a bit lazy on a Saturday morning, you’ll love how the blender does all the hard work. I did have a minor catastrophe once with the top popping off mid-blend—let’s just say, berry polka dots everywhere!
What You’ll Need
- 1 cup mixed berries (fresh or frozen, whatever’s lurking in your freezer)
- 1/2 cup sugar (I’ve swapped in honey when I’m feeling fancy or just ran out of sugar)
- 1/2 cup milk (almond milk works too, just sayin’)
- 1/3 cup vegetable oil (or melted butter if you’re feeling indulgent)
- 1 egg
- 1 1/2 cups all-purpose flour (whole wheat is also a good option)
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1 tsp vanilla extract (my grandma swore by the real stuff, but I’ve used the imitation kind in a pinch)
Let’s Get Cooking
- Preheat your oven to 375°F (190°C). Grease your muffin tin or line with paper muffin cups. Quick tip: This is where I usually sip on some coffee while the oven preheats.
- Throw all the wet ingredients and the sugar into the blender: berries, milk, oil, egg, and vanilla. Give it a whirl until smooth. (I usually blend a bit extra because it’s fun to watch!)
- In a separate bowl, mix the dry ingredients: flour, baking powder, baking soda, and salt. Don’t worry if your flour measurement isn’t exact—muffins are forgiving like that.
- Pour the liquid mix into the dry ingredients and stir until combined. Don’t overmix; a few lumps are just fine.
- Spoon the batter into your muffin cups, filling about 3/4 full. This is where I sneak a taste—shh, don’t tell the kids!
- Bake for 20-25 minutes or until a toothpick or skewer poked into the center comes out clean. And voila, you’re done!
Notes From My Kitchen
Don’t panic if your berries are a bit mushy—they’ll work just fine. And if you overfilled the muffin cups, you might get some splendid muffin tops (the edible kind!).
Fun Variations I’ve Tried
Once, I tried adding a scatter of chocolate chips, and it was a hit! But my attempt with sliced almonds—let’s just say, it wasn’t my finest moment. They kinda sank to the bottom.
What If I Don’t Have…
No muffin tin? No problem. Just use a loaf pan and adjust your baking time a bit longer. Also, if your blender’s on the fritz, a hand mixer will do, though it might lack the same thrill of blending everything all at once.
Storing These Beauties
In theory, these muffins last about 3 days in an airtight container. But honestly, in my house, it never lasts more than a day! If you do manage to stash some away, they’re still pretty tasty warmed up.
Serving Suggestion
We like ours with a dollop of butter or a smear of cream cheese. My cousin swears by them with a little jam, though, which is also pretty fantastic.
Pro Tips (Learned the Hard Way)
Don’t rush pouring the batter into the muffin cups—I’ve definitely ended up with more batter on me than in the cups by being a bit too eager. Also, once, I tried skipping the muffin liners—big mistake. Clean-up was a bear!
FAQs
Can I use different berries? Definitely! Blueberries, raspberries, or even chopped strawberries all work great. Got a mix? Throw them all in!
What if I don’t have baking soda? You can double the baking powder in a pinch, though it might change the texture a bit.
Why are my muffins flat? Usually that means the batter was overmixed or the baking soda/powder was old. But hey, less dome means more room for toppings!
