Ina Garten Tri Berry Muffins Recipe

Ina Garten Tri Berry Muffins Recipe creates a light bake using strawberries, blueberries, and raspberries. These fruity muffins use buttermilk and melted butter to keep the crumb tender whilst providing a golden, crisp top.

The first time I made these, I used a wooden spoon and worked the batter until it was smooth. Now I always use a spatula and stop the second the streaks of flour vanish. If you overwork the mix, the gluten develops too much and you’ll end up with tough, rubbery muffins instead of a light sponge.

The buttermilk is doing more work than you’d think. Without it, the bicarbonate of soda won’t react properly, and the muffins won’t get that tall, domed rise. I’ve tried a few versions of berry muffins and this one from Ina Garten is the one I keep going back to because the triple-berry combination gives a different burst of tartness in every bite.

Ina Garten Tri Berry Muffins Recipe Ingredients

• 250g (9oz) plain flour
• 1 tbsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp kosher salt
• 150g (5oz) caster sugar
• 250ml (9fl oz) buttermilk
• 115g (4oz) unsalted butter, melted and cooled
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 150g (5oz) fresh strawberries, chopped
• 75g (3oz) fresh blueberries
• 75g (3oz) fresh raspberries
• 2 tbsp turbinado sugar or granulated sugar for topping

How To Make Ina Garten Tri Berry Muffins

1. Preheat the oven: Set the rack in the middle and heat your oven to 190°C (375°F/Gas Mark 5). Line a 12-cup muffin tin with paper liners or grease each well thoroughly with butter.
2. Mix dry ingredients: In a large bowl, whisk together the plain flour, baking powder, bicarbonate of soda, salt, and caster sugar until combined. Make a well in the centre of the mixture for the liquid.
3. Mix wet ingredients: In a separate medium bowl, whisk the buttermilk, cooled melted butter, eggs, and vanilla extract until the eggs are fully broken down and the mix is smooth.
4. Combine wet and dry: Pour the liquid mixture into the well of the dry ingredients and stir gently with a spatula until just combined. Stop stirring whilst you still see a few tiny lumps of flour.
5. Fold in berries: Add the chopped strawberries, blueberries, and raspberries to the bowl and gently turn them into the batter with two or three long strokes. Make sure you don’t crush the fruit or the batter will turn purple.
6. Fill muffin cups: Use a large spoon or ice cream scoop to divide the batter evenly among the 12 cups, filling each about three-quarters full. Sprinkle the tops with a pinch of turbinado sugar if you want a crunchy finish.
7. Bake: Place the tin in the oven and bake for 20 to 25 minutes until a toothpick inserted into the centre comes out clean. Make sure the tops are deep golden brown before removing them.
8. Cool and serve: Leave the muffins to sit in the pan for 5 minutes so they firm up enough to handle. Transfer them to a wire rack to finish cooling so the bottoms don’t get soggy from the steam.

Recipe Tips

Dry your berries. After washing the fruit, spread it out on kitchen roll and pat it completely dry before adding it to the bowl. Water clinging to the berries will thin out the batter and create soggy pockets around the fruit.

Cool the butter. Make sure your melted butter is at room temperature before whisking it with the eggs and buttermilk. If the butter is hot, it will scramble the eggs and cause the buttermilk to curdle.

Measure flour correctly. Use a kitchen scale for the flour instead of a cup to avoid packing too much into the recipe. Too much flour makes the muffins dry and crumbly rather than moist.

Avoid frozen bleed. If you use frozen berries, do not defrost them before adding them to the batter. Toss them in a spoonful of flour first and work quickly so they don’t leak juice and dye the muffins grey.

Check the rise. Fill the outer cups of the muffin tin first as they often get more direct heat and rise more evenly. If your oven has hot spots, turn the tin halfway through the baking time.

What To Serve With Tri Berry Muffins

These fruit-filled bakes are great alongside a bowl of Greek yogurt and a drizzle of honey. They also work well for a weekend brunch with scrambled eggs or a fresh fruit salad.

For a mid-afternoon snack, serve one warm with a hot coffee or a pot of tea. If you want something more substantial, they pair nicely with a thick fruit smoothie or a protein shake.

How To Store Tri Berry Muffins

Fridge

Store the muffins in an airtight container for up to 3 days. Place a piece of kitchen roll in the bottom of the container to soak up any moisture the berries release so the tops stay crisp.

Reheat

Place a muffin in the microwave for 15 to 20 seconds for a quick warm-up. For a better texture, put them in a 150°C (300°F/Gas Mark 2) oven for 5 minutes to restore the crust on the top.

Freeze

Wrap each muffin tightly in clingfilm and place them in a freezer bag for up to 2 months. Thaw them at room temperature for an hour before eating or warming them up.

Ina Garten Tri Berry Muffins Recipe Nutrition Facts

Per serving (1 of 12): Calories: 220, Protein: 4g, Fat: 9g, Carbohydrates: 30g, Sugar: 13g, Sodium: 180mg. Estimated. May vary based on ingredients and cooking methods.

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