Triple Berry Muffins

Today I am excited to be partnering with Brummel & Brown to bring you this Triple Berry Muffin recipe that I made using their new Organic Buttery Yogurt Spread! Especially when it comes to breakfast baked goods I like to look for ways to lighten them up without sacrificing flavor. Using Brummel & Brown’s Organic Buttery Yogurt Spread I was able to replace the butter or shortening you would normally find in a classic muffin recipe, it’s trans fat free and has half the saturated fat of butter! 

These muffins are loaded with fresh berries! Equal parts raspberries, blueberries and blackberries add a juicy variety to every bite! This time of year I can’t get enough berries. The battle for my favorite is definitely between blackberries and raspberries, what can I say I have expensive taste 😉 I always think I like blackberries over raspberries, but then I eat them side by side and it’s a really hard decision. I think the flavor of raspberries is my favorite, but blackberries beat them out for my favorite spot because of their firmer texture. What’s your favorite summer berry? 

These muffins make a great weekend breakfast treat! It takes just about 35 minuets to whip up a batch, perfect for a lazy Saturday or Sunday morning. 

The muffins can be enjoyed hot right out of the oven, on their own or with a smear of your favorite spread! 

The recipe yields a dozen large muffins, so the leftovers will serve as an easy grab-and-go breakfast for you and your family throughout the week! 

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Triple Berry Muffins

  • Author: Chocolate Covered Cheetah


  • 1/2 cup Brummel & Brown Organic Buttery Yogurt Spread
  • 1 cup white sugar
  • 1 cup sour cream
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup whole wheat flour
  • 1/2 cup white flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • 2 tbsp pearl sugar (optional)


  1. Pre-heat oven to 375°F
  2. Add buttery yogurt spread and white sugar to bowl of an electric mixer fitted with blade attachment, beat on high until it looks fluffy
  3. Add sour cream, mix on high
  4. Add egg, mix until combined
  5. Add vanilla extract, mix
  6. In a small bowl, whisk together whole wheat flour, white flour, baking powder, baking soda and sea salt
  7. Slowly add dry mixture to wet ingredients, mix
  8. Fold in berries
  9. Grease a muffin tin, split mixture between 12 muffin cups
  10. Sprinkle muffin tops with pearl sugar (optional)
  11. Bake at 375°F for 5 minutes, reduce heat to 325°F and bake for 20 more minutes until muffins are cooked through


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Thanks so much to Brummel & Brown for sponsoring this post! 

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