These Triple Berry Muffins are soft, tender, and packed with a triple threat of flavor in every bite with juicy blueberries, sweet-tart raspberries, and rich blackberries.Each muffin bakes up with golden edges, a fluffy center, and bursts of berry goodness throughout! They’re simple enough for a weekday breakfast but special enough to share.If you love baking muffins as much as I do, be sure to check out my best muffin recipes for even more easy, cozy ideas.

Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Unsalted Butter (cold, cubed): Starting with cold butter is the secret to that soft, tender crumb with lightly crisp edges.As it bakes, the butter melts into the dough, creating little pockets of richness throughout each muffin.If you only have salted butter on hand, that works too; just reduce the added kosher salt slightly.

Granulated Sugar: This adds just enough sweetness to complement the berries without taking over.Since the berries bring their own natural sweetness and tartness, the balance here keeps every bite bright and flavorful.All-Purpose Flour: A simple, reliable base that gives the muffins structure while still keeping them soft and fluffy.

Be sure to measure carefully so the muffins stay light, not dense.Buttermilk: This is what gives the muffins their moist, tender texture and a subtle tang that pairs

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