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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Deb says
I have a bit of a wheat sensitivity so tried making this recipe with light spelt, added ground flax , added about 5 more min to cook time. Turned out amazing!!! Best fruit explosion muffins ever!! My 95 yr old mom loves the Tim Hortons ones but said she likes these better 😋
Ashley Fehr says
I’m so glad to hear that!
Tony says
Hi! Made this but the jelly turned out to melt in them, cant see the jelly even. What can be the reason for this? Thanks!
Ashley Fehr says
Hi Tony! That is strange! I’m sorry that happened, I’m not sure I’ve ever had the jam melt out
Opal says
This happened to me too….the jam just baked into the muffin. Didn’t stay like a pocket of liquid. Maybe jam not thick enough? Maybe I’ll try a jelly next time. Still tasted delicious though!
Alvina says
Instead of jam I use the raspberry filling pouch you get at your local co-op bakery. Great filling and doesn’t get runny. Mom’s pantry I believe also sells it.
Ashley Fehr says
That’s a great idea 🙂
Carol says
Can we omit the wheat flour and just use APF instead
Ashley Fehr says
Yes, that will work fine!
Natalie says
This sounds lovely, any suggestions for turning this into a loaf recipe?
Ashley Fehr says
Hi Natalie! I haven’t tried that, so I can’t say for sure how it would turn out!
Pam Umstead says
I’m confused too – getting ready to make them, but the recipe shows a total of 2 cups, but Ashley says 4 in her comment??? Please clarify.
Ashley Fehr says
The recipe is as written in the recipe card. You will see a note above the recipe card that changes have been made.
Lori Jankowski says
Hi (from Canada), Ashley. I’m a wee bit confused; the recipe card shows 1 1/2 cups AP flour + 1 cup whole wheat flour (so, a total of 2 1/2 cups and I understand you can use ALL AP, which would be my choice); I am not seeing a note above the recipe card that changes have been made. Please clarify for me, is the total amount of flour 2 1/2 cups? I am excited to try this recipe (and BTW, I follow you and have been successful with all the recipes I’ve tried so far!)
Ashley Fehr says
Hi Lori! Yes 2 1/2 cups total is correct
Mommaskitchen says
Is there a way to make them not sink in the middle?!?
Ashley Fehr says
I would try to make sure you don’t overmix them, as mixing adds in air which will collapse when they bake and cool. They are not muffins with huge domes to begin with, but that might help!
C says
Where is the applesauce added in????
Ashley Fehr says
Sorry! I’ve updated the recipe
Jackie Irving says
These look/sound amazing. Can’t wait to try them. Any advice on cutting the recipe in half?
TIA 🙂
Ashley Fehr says
Hi Jackie! I have never tried, but they do freeze perfectly if you end up making the whole batch!
Barbara says
Fruit explosion muffins at Tim Hortons are my favourite. I can’t wait to try these!
Mare says
I think I messed something up but mine are super dense and almost a little bland. I’m not the best baker so that could be it. I’ll try this again next time but for now I will enjoy my pre-jammed fruit bread. :’D
Ashley Fehr says
I’m sorry you didn’t enjoy them! They got rave reviews from my taste testers
Jacqueline says
Hi I have tired these muffins and can say that they are delicious and easy to prepare. My husband and my grandchildren beg me to make more and more……thanks for a great recipe that is fun a d healthy.
Ashley Fehr says
It makes me so happy to hear that!
Ashley Fehr says
The measurements and yield is all listed in the recipe box above. The recipe uses 2 cups of whole wheat flour and 2 cups of all purpose flour (or 4 cups all purpose flour), and it yields 36 muffins.
Mandy says
Does the recipe really call for 4 cups of flour? I only see two. I don’t want to make it wrong!
Marcia says
If i use stevia i wonder how much the sugar content would drop
Ashley Fehr says
I’m not sure, sorry!
Valerie says
I am looking for muffin recipes to make ahead for a baby shower. If I freeze these, how far in advance would I need to take them out of the freezer to thaw and should they be thawed at room temperature or in the fridge?
Ashley Fehr says
They can be thawed at room temperature or in the fridge, and they should be thawed in 2-3 hours in the fridge or maybe 1 hour on the counter.
Jess @ Sweetest Menu says
This made me smile because I remember when we went to Canada, we would head to Tim Hortons in the afternoon and get a chocolate milk and a donut for like $2! We loved it. These muffins look incredible – pinning!
Ashley Fehr says
Lol! Well when WE went to Australia, we’d head to a coffee shop and get a coffee and a muffin for like $12! But we still loved it 😉
Denise | Sweet Peas & Saffron says
I totally remember those Timmy Ho’s muffins, and these look even better! The best kind of surprise ever!
Ashley Fehr says
Thanks Denise!
marcie says
These muffins are SO fun, and they’re really getting me in the mood for spring! I’ve never seen muffins quite like these before and I’m really intrigued! These are on the must-try list!
Ashley Fehr says
Thanks Marcie! I’ve got a hankering for another batch!
Cheyanne @ No Spoon Necessary says
I have a weird love-hate relationship with muffins. Like, I love to eat them on the regular, but there are many days I don’t feel like the hassle of making them. Sometimes I’m lazy, what can I say?! BUT I’ve been on a muffin making kick recently, so these berry-licious beauties could NOT have come at a better time! These look amazing, Ashley! LOVE that jam surprise center and ALL the berries up in here! Absolute HEAVEN! I’ll take a dozen. 😉 Pinned! Cheers!
Ashley Fehr says
Oh TOTALLY. I hear you. And these? With the extra step of the jam in the center? They’re a special occasion muffin here for sure ! (Or a “mom’s actually got an hour to bake” for fun kind of muffin). But they’re totally worth it!
Sarah @Whole and Heavenly Oven says
I love a good muffin jam-PACKED with berries! These are seriously looking SO moist and amazing to me, Ashley! I could eat all of these for breakfast with my coffee right now!
Ashley Fehr says
I am seriously craving another batch! The last one didn’t last too long! Lol
Gayle @ Pumpkin 'N Spice says
I love making muffins! There are so many varieties and ways to do so…I would have a muffin blog if people wouldn’t get bored of it haha! These fruit muffins are calling my name, Ashley! We don’t have a Tim Horton’s around here, but I love the sound of them. Perfect for a breakfast or snack!