These Fruit Explosion Muffins are loaded with juicy strawberries and blueberries (or any berries you want!) and have a delicious strawberry jam surprise inside! They are made with whole wheat flour, and sour cream makes them extra moist. Great for any occasion!
Super Moist Triple Berry Muffins
These muffins have been on my To-Make list for a long time now.
I wanted to come up with a Fruit Explosion Muffin recipe that would rival that of Tim Horton’s, but maybe be a little healthier and made from scratch.
The problem is, I rarely experiment with muffin recipes. I have a couple that I like and make all the time: these Double Chocolate Banana Bran Muffins and these Banana Chocolate Chip Zucchini Muffins. And that is pretty much where the list ends.
I don’t know why… maybe it’s because I find muffins a little finicky. It’s easy to overmix or not add enough moisture, and then they end up dry and crumbly. But muffins are great because they freeze perfectly, and you can pull out just one at a time. Awesome for school or work lunches!
This recipe is based on the Berry Cream Muffins from one of my Taste of Home cookbooks. But beside the recipe, I had written “so-so” — a note to myself from the first time I made them. So I made a few changes, and I am SO happy with the result!
Finally, I have another recipe to add to my muffin list.
Reader Rating
“Quote goes here.”These muffins are amazing! I used blueberries, strawberries & raspberries. I will be making these again & again and experimenting with different fruit variations! Next I want to try strawberries & Rhubarb..” – Sherry
Ingredients for Fruit Explosion Muffins
- Sour cream: Light sour cream is best, but 0% Greek yogurt works too!
- Applesauce: I suggest using unsweetened applesauce, as the muffins are already sweet enough.
- Sugar: You’ll need both granulated and brown sugar for this recipe.
- Flour: I use a mix of all-purpose and whole-wheat flour to make things a little healthier.
- Mixed berries: Fresh or frozen will do!
- Jam or jelly: Pick something that isn’t too runny.
Tips for Delicious Fruit Explosion Muffins
- Feel free to swap out the berries for other berries or different fruit, and the same with the jam or jelly. The options are endless!
- If you’re using raspberries, I recommend frozen because they will get squashed when stirring. Strawberries, blueberries, and cranberries should be fine either fresh or frozen (though frozen will stir in more easily and won’t discolour the batter as much).
- Be sure to bake the muffins until golden brown — the frozen fruit slows down the baking process slightly, so you want to make sure they are completely baked.
How to Store Fruit Explosion Muffins
Your muffins may be stored at room temperature for 2-3 days or frozen for 3-4 months. To freeze, wrap each muffin tightly in plastic wrap and then place it in an airtight container or freezer bag. Thaw overnight at room temperature or microwave for 30 seconds to enjoy a warm muffin on the go!
Fruit Explosion Muffins (Tim Horton’s Copycat)
written by Ashley Fehr
Ingredients
- 1 cup light sour cream , or 0% Greek yogurt
- ½ cup canola oil
- ½ cup unsweetened applesauce
- 2 Eggs
- 1 teaspoon vanilla
- ½ cup granulated sugar, 100 grams
- ½ cup brown sugar, packed – 80 grams
- 1 ½ cups all-purpose flour, 187 grams
- 1 cup whole wheat flour, 135 grams
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 cups mixed berries of choice, fresh or frozen*
- ¾ cup jam or jelly, nothing too runny!
Instructions
- Preheat oven to 350°F and line 3 muffin pans with paper liners or use non-stick pans and grease lightly. You can also use silicone pans, though they will not brown as usual.
- In a large bowl, combine sour cream, oil, applesauce, eggs and vanilla with a whisk. Stir in sugars until combined completely.
- Add flours, baking powder, baking soda, and salt and stir just until combined. Fold in berries.
- Spoon 1 tablespoon of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 teaspoons of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
- Bake for 23-25 minutes (I bake mine exactly 25 minutes), until golden brown, toothpick comes out clean and batter around berries appears set. Cool to room temperature and serve.
- May be stored at room temperature for 2-3 days or frozen for 3-4 months.
Notes
- If you’re using raspberries, I recommend frozen because they will get squashed when stirring. Strawberries, blueberries, and cranberries should be fine either fresh or frozen (though frozen will be stirred in more easily and won’t discolour the batter as much).
- I have updated the recipe since posting after receiving feedback from a couple of readers — I made a couple of changes to make them extra moist and extra flavorful. I increased the amount of berries and vanilla and added in some unsweetened applesauce for moisture and sweetness, among a few other changes. If you’ve made the recipe before, note that it’s a bit different now, but the changes I made make it even better (more moist, more flavorful!) than before.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Sherry Bevan says
These muffins are amazing! I used blueberries, strawberries & raspberries. I will be making these again & again and experimenting with different fruit variations!
Next I want to try strawberries & Rhubarb..
Ashley Fehr says
Thanks for sharing Sherry!
Shelby Vaskic says
They are delicious but the jam on the bottom created a goopy mess. I followed the instructions to the T. I ended up turning them upside down on a plate for an “upside down fruit explosion with fruit on top”
Next time, I wouldn’t put any jam on the bottom, it’s not needed.
Ashley Fehr says
I’m sorry to hear that Shelby! The jam should be in the middle, not in the bottom — that may have been what created the problem?
MAJA says
It’s hard to rate the tutorial because I didn’t read closely and shoved this batter into 12 muffin cups – despite the overflowing mess I made, they came out amazing!!!! I did use half the sugar as I just found one cup to be overindulgent on top of the jam, but I will attempt this again with the correct distribution and even less sugar – maybe none. Those who did not have a good time with this recipe just need to learn to test doneness and add time if necessary, and these would be a hit : ) I think my girls will be excited to try these in the morning.
Ashley Fehr says
Thanks Maja!