Triple Berry Muffins with Streusel Topping

If you’re looking for the perfect moist, fruity muffins, this is the treat for you! These muffins are full of red and blue berries, and packed full of flavor and moisture! 

The Story Behind these Muffins

I love to bake, as you have probably already figured out. This week I was tasked with making muffins for our church’s kid’s camp. (We feed 50+ workers every morning.) 

A couple days back I did the unthinkable. I purchased boxed mixes for muffins. They tasted great, but I felt like a cheater. So, today I decided to go with a homemade batch. 

And, just to make it more exciting, I decided to use all of the berries I had in the house: blackberries, blueberries, and strawberries. (Note: I also tossed in a handful of raspberries, but three would have been plenty.)

I know. That’s a lot of berries. 

Now, I was baking for a crew so I doubled the recipe. But I’ve listed the ingredients for a single batch so that you can make them for your family without a ton of leftovers. 

I should addd that you can really use any berries you like. You could even substitute chopped peaches if you like. Or cherries. But in the spirit of the upcoming holiday, I decided a red, white, and blue approach would be a terrific plan. I figured the white chocolate chips, red berries, and blue berries would be lovely and patriotic.

In a final twist of fate, these did not turn out to be red, white, and blue on the inside, so I was supremely disappointed. In fact, they all looked rather purple-ish, so the joke was on me. Ha.

Triple Berry Muffin Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. These are simple ingredients! (And, like I said above, you can vary the berries depending on your preferences.)

For the Streusel Topping

• ½ cup flour
• ¼ cup cold butter
• ¼ cup brown sugar

For the Muffins

• ⅔ cup white sugar
• ⅔ cup brown sugar
• 3 large eggs
• 1 cup sour cream
• ⅔ cup whole milk
• 1 teaspoon pure vanilla extract
• ½ cup vegetable oil (or melted butter)
• 3 cups all purpose flour (plus more for coating berries)
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 cups mixed berries (any three kinds you like)

How to Make Triple Berry Muffins

Preheat oven to 350 degrees Fahrenheit. 

Prep a muffin pan by spraying with Baker’s Joy (or using cupcake liners, your choice). 

Start by making the streusel topping. Cube the butter. Add brown sugar and flour.

Use a pastry cutter or blending fork to work it into a crumble. (I used a large serving fork.) 

Set aside. 

In a separate bowl, combine the flour, baking powder, and salt. Set aside. 

Add a couple of tablespoons of additional flour in a bowl with the berries and stir until they are coated. Set aside. 

In a large bowl (or the bowl of a stand mixer) combine the sugar and eggs. Mix well. 

Stir in the sour cream and milk. Gently mix until it comes together. 

Now add the vanilla and oil. Mix until well combined. 

Slowly work in the flour mixture. Beat only until fully incorporated. 

Work in the white chocolate chips. 

Very gently fold in the berries. They are fragile and you don’t want them to break down too much. (A little is to be expected, but if you want a true red, white, and blue look you’ll need to use caution.) 

Use an ice cream scoop to transfer the batter to the muffin tins. 

Use your fingers to sprinkle crumble on top. Use your fingers to gently press it into the batter (just enough to help it stick.) 

Place the muffin pans in the preheated oven. 

Bake for 30 minutes or until golden brown. 

Remove the pans from the oven and place on a wire rack to cool. 

When you can comfortably handle the muffins, remove them from the pan and place directly on the wire racks to continue to cool. 

Serve and enjoy! 

You can keep these delicious muffins at room temperature for up to 18 hours, but after that they should be refrigerated or frozen. They should stay good in the fridge for 4-5 days and in the freezer (tightly wrapped) up to two months. Allow to thaw naturally. 

Ways to Tweak this Recipe

There are so many fun ways you can change up this recipe. Here are some of my favorites: 

Replace some of the streusel topping with either oats or pecan. Delicious. 

Skip the berries and use chocolate chips to turn these into chocolate chip muffins. You could use different kinds of chocolate (semi-sweet, milk, white, etc.) 

Peanut Butter and Chocolate: Add half peanut butter chips and half chocolate chips for a Reese’s flavor combination

Peaches: As I mentioned above, peaches are a terrific option. They would make a delicious peach-cobbler-like muffin! Add a pinch of cinnamon to the batter for more flavor. (Yum!)

Other Breakfast Treats

If you like muffins you’ll love these other breakfast treats! 

• Lemon Blueberry Coffee Cake (with sour cream)
• Banana Blueberry Loaf with Streusel Topping
• Blueberry Bread with Streusel Topping
• Oatmeal Blueberry Muffins
• Loaded Sourdough Discard Muffins

That’s it for this post, friends!

I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.