Triple Berry Bakery Style Muffins
  • 2⅔ cups all purpose flour (13.2 ounces)
  • 4 teaspoons baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup sour cream (you could probably use Greek yogurt if you wanted to)
  • 1 cup granulated sugar
  • 1 cup buttermilk
  • ⅓ cup vegetable oil
  • ¼ cup melted butter
  • 1 Tablespoon vanilla
  • 1½ cup mixed berries of your choice (I used frozen blueberries, raspberries and strawberries and I cut up any large pieces)
  • Coarse sugar
  1. Preheat oven to 450 degrees.
  2. Line jumbo muffin tin with paper inserts (you can use other sizes and you will just have to adjust baking times).
  3. Mix dry ingredients together in a bowl.
  4. Whisk eggs, oil, melted butter, sour cream, buttermilk and vanilla together in a bowl.
  5. Combine the dry ingredients and the wet ingredients and gently mix just until combined.
  6. Fold in fruit, again gently, just until distributed throughout the batter.
  7. Fill the muffin papers or greased cups all the way to the top with batter. It should fill 6 jumbo cups.
  8. Sprinkle the tops with the coarse sugar for that coveted crunchy top.
  9. Bake at 425 degrees for 5 minutes and then turn oven temp down to 350 degrees without opening the oven door and bake an additional 25 to 30 minutes, until a toothpick comes out clean with just a crumb or a little fruit on it. Turn the pan around halfway through baking time to insure even baking.
Recipe by treatness at