These Bakery-Style Mixed Berry Muffins are bursting with fresh blueberries and strawberries. These muffins are baked up extra big just like the ones you buy at bakeries.
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So they're easy, yes, I told you that. However, they are a from-scratch muffin so if you just want to bake something that starts with a boxed mix maybe head over and try my Muffin Mix Donuts or my Bailey's Irish Cream Brownies.
The great thing about this recipe is that I have figured a way to get these muffins nice and big, bursting over the top without having to buy one of those super big muffin tin pans. But by all means, grab one of those pans using my affiliate link if you want one.
It isn't a big secret, the way I get my super big muffin tops (insert joke here, am I right) is to fill the muffin tin to the very top, instead of the traditional ¾ full that we normally would do.
The result is this beautiful big muffin top full of berries.
I'm making this recipe for muffins with blueberries and strawberries but if you had blackberries or raspberries, those would be a good option too.
I tend to bake up these berry muffins when I realize I have fruit left in the fridge towards the end of the week that it doesn't seem the kids are going to eat before it turns.
So, instead of wasting those berries, make muffins!
If you still have blueberries left after baking a big match of my delicious fruity muffins head over to this recipe and bake up a Blueberry Lemon Bundt Cake.
If you're in the mood for chocolate or don't have quite enough berries for this recipe, you might want to try these Triple Chocolate Muffins!
Oh did I mention the crumble topping? Yup, there's that.
While I wouldn't want to skip the muffin crumble topping, I've had a few readers report that they've enjoyed the muffin without the crumble. So, if you want to save a few calories, go ahead and skip the crumble.
If you're really in the mood for a bakery / coffee shop dupe, try pairing this mixed berry muffin with my Snickerdoodle Iced Coffee or a Smores Latte.
Printable Recipe Card
Strawberry Blueberry Muffins
Ingredients
- 3 Cup flour all purpose
- 1 ⅓ Cup sugar granulated
- 3 Teaspoon baking powder
- ½ Teaspoon salt
- 2 Large eggs
- ⅔ Cup oil vegetable, avocado, etc.
- ⅔ Cup milk
- 1 ½ Teaspoon vanilla extract
- 1 Cup blueberries fresh
- 1 Cup diced strawberries fresh
TOPPING
- ¼ Cup brown sugar
- ¼ Cup sugar granulated
- ⅓ Cup flour all purpose
- ¼ Cup butter softened - not melted
- 1 Teaspoon cinnamon
Instructions
- Preheat oven to 350.
- In a bowl stir together flour, sugar, baking powder and salt. Set aside.
- In a separate bowl whisk together eggs, oil, vanilla extract and milk.
- Stir together wet and dry ingredients. Fold in berries.
- Fill lined cupcake pan full with batter (batter will be thick). Fill the pan just to the top!
- Combine topping ingredients with a fork to create a crumb. Top muffins with crumb and bake 25 to 30 minutes or until a toothpick comes out clean from the center when poked.
- Let cool 5 minutes in pan before removing.
Nutrition
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Peter Block says
Chrstine, these muffins are perfect. I really like the combination of the blueberries and strawberries.
foodyschmoody says
Thanks Peter!
Patty Haxton Anderson says
They taste simply amazing! I love them.
April J Harris says
What lovely muffins! Your recipe is such a great way to use up ripe berries
Del's cooking twist says
Berry muffins are always a good idea. I love how yours are both crispy on the top and cakey in the inside. Yum!
Amanda Cardinal says
The muffins turned out absolutely amazing! My husband ate a second one immediately after the first. I also added an extra heart shaped strawberry to the top of each one for Valentine's Day. The only thing I changed was an addition of vanilla, since we love it in baked goods.
linda spiker says
love that crumbly brown sugar topping!
Joanne/WineLady Cooks says
Your muffins are just perfect for weekend brunch, loving the topping as well as the fresh berries.
Joy @ Joy Love Food says
I like to bake with fruit that is going over ripe too, these muffins sound wonderful!
Healing Tomato says
For a person who doesn't bake often, you made this into a perfect muffin. I love the crumble on top and the blueberries are so perfect in this recipe. Personally, I prefer the smaller muffin to the bigger one because I don't feel guilty if I eat a whole one. 🙂
Manju | Cooking Curries says
That just screams spring and summer and everything bright and sunny!
Peggy says
My 5 year old daughter and I love to bake and these turned out amazing!
A recipe for all ages! 😉
foodyschmoody says
Oh I'm so glad you enjoyed them and it makes me even happier to hear you've got your child in the kitchen with you! I try get my kids involved as much as I can too. Those will be memories they will remember for sure.
Monica says
These look delicious! I am looking for a muffin recipe that I can make ahead and freeze for a brunch I will be hosting soon. Do you think these will do well with freezing and thawing? Thanks!
foodyschmoody says
I haven't yet tried to freeze them but I would think they would freeze well, just like any other baked good recipe. Wrap well in plastic and then in foil.
Kirsty says
I just made these muffins (eating one as I type this!) and they turned out great!
I ran out o plain flour at about 2 1/2 cups so had to use self raising for the last 1/2cup as well as for the topping but it didn't seem to make any difference.
The only thing I'd change for next time is perhaps adding some vanilla extract to the batter, to give them that little bit of extra flavour.
Otherwise these were perfect!
foodyschmoody says
So glad you enjoyed them! Adding the vanilla is a great idea.
Ashly says
I made these the other day and they were so good. The only thing I am changing is the crumb topping. When I did it per the recipe it didn't crumb. It just became creamy like peanut butter. So this time I added 2-3 tbsp of melted butter and it made the perfect crumb!
foodyschmoody says
Oh, glad to hear you enjoyed them. You're the first to say that about the topping. I'll have to go back and try them again and perhaps adjust the crumb instructions. Thanks so much for the feedback!
marc turgeon says
The crumb topping was great - not too thick its an outstanding recipe. Next time I will add more berries less milk les sugar. I just dumped all I had in there. I want to try apple peach next!
Corina says
Made these and everyone loved them. I added 1 tsp vanilla to the batter. I'm making them again today. Love, love, love this!!!
foodyschmoody says
GREAT!!! Thanks for reporting back - made my day!
Sylvie says
Thank-you for this delicious recipe which is not only delicious but serves it's purpose...the salvation of some pitiful looking berries
foodyschmoody says
I'm so glad you enjoyed them!
Gloria says
These looked so good, and I had fruit to use up, perfect solution. I used 3 eggs instead of 2, dropped the sugar to 1c, added a teaspoon of cinnamon, had a leftover banana (mashed it & added enough oil to bring up to 2/3 c), skipped the crumble topping. Despite my experimental changes, they are delicious!
foodyschmoody says
That's great! And I appreciate you sharing your changes with me. I'm all about recipes being adaptable. Love it!
Teresa says
So you didn’t really make these muffins!!!
Kelly says
I bake and cook a lot! I made these muffins this weekend and my husband says they are the best thing I've ever made! Thank you for the delicious recipe! They are just perfect & bursting with fruit! It is going with all my favorite recipes.
foodyschmoody says
OMG, you just made my day! So glad to hear this <3
Shirley says
I have LOTS of berries left over from my daughter's wedding reception. We have our annual bake sale / bbq at church on the 4th and I think I'm going to adapt this recipe to a bread instead of muffins. Sounds amazing!
foodyschmoody says
That is a GREAT idea!
Christina Dick says
My muffins did not turn out like your beautiful muffins any idea what I could have done wrong?? Instead of puffing up into a muffin top, they overflowed and sank in.. I did cut the recipe in half so I’m sure it was a misstep on my part. I will try again though! Thank you for the recipe
foodyschmoody says
I would have to say that halving the recipe was probably the downfall here. I'm not a master baker but I know changing up amounts can change the entire recipe. Try the recipe as a whole and you will have much better results! If you don't think you can eat all those muffins, you can always wrap and freeze them and just defrost as you want to enjoy them!
Chey says
Hey!
I made them yesterday and they were so good. I added 1/3 cup of brown sugar in the batter compared to 1C 1/3. It wasn’t sweet but the topping balanced it out. However, I realized that my muffin was sticking on the liner when I had some.... which was kinda odd. Did that happen to anyone?
foodyschmoody says
I have not had that problem nor have I had any comments from readers having that problem.
Bree says
So Does it matter if you add the flour to the top?
Or can I leave it out?
foodyschmoody says
The flour is needed for holding the topping together. You can make the muffins without the topping if you prefer.
Karen says
These were easy to make and taste great! Next time I will use only half the amount of the topping or maybe no topping as the topping made them way too sweet for me.
Marion says
These were a hit with everyone who ate them. I did add 1 teaspoon almond extract to the batter. I also forgot to let the butter for the topping get to room temperature, so I just cut it in like you would cut shortening into a pie crust, and they turned out perfect, This is a definite addition to my recipe file!
Lisa says
I made your muffin recipe and it was divine. This recipe is one of the best in my book! It was moist and full of flavor when I used fresh home grown fruit. I will definitely share this with other bakers.
foodyschmoody says
Thank you for the lovely review. I'm glad you enjoyed them!
Lisa says
I made these and everyone loved them. Very moist. I didn’t fill them to the top on my second batch. I had a hard time getting them out when they were overflowing. The kids loved them!
Dawn says
I found they were just a little dry. How do u think they would be adding some smashed bananas
foodyschmoody says
I'm sorry to hear you found them to be dry. I hadn't had that feedback from others. I haven't tried the recipe with other ingredients other than those listed so I can't say for sure how adding bananas would do.
Alex says
These muffins are DIVINE!! I used frozen chopped up strawberries and blueberries. I also only used 1 cup of sugar and replaced half of the oil with apple sauce, added cinnamon and vanilla extract to the batter. They came out so delicious, so moist and fluffy, definitely one of my new favorite recipes! Thank you so much for sharing!
Heidi Langan says
My muffins didn’t rise-and required a lot longer to cook-
foodyschmoody says
I haven't heard of anyone else having this issue. Let's figure this out.
1. Did you substitute any ingredients or follow it exactly?
2. Are your ingredients fresh? Things like baking powder etc lose their effectiveness after time - has it been opened for a long time?
3. Is your oven heating properly? If the oven doesn't get hot enough, which is common, muffins may not rise. I would suggest getting an oven thermometer to double check. This one might make sense since you also stated they took longer to bake.
Karen Vidal says
Turned out perfectly and delicious!
Marcy Speake says
The recipe is wonderful. I will use it again, however I will never fill the cups to the top again. Both the blueberries and the sugar spill over and stick to the pan making it very difficult to remove the muffin in one piece, even after greasing the top of the pan.
foodyschmoody says
Oh, I'm sorry, I wonder if your pan has smaller wells for the batter than mine? Mine does stick a tiny bit with releases quite easily. Perhaps because mine is a non-stick pan. I find the beauty of these is having those big giant muffin tops.
Bruc says
Found, I had to add more milk to create at least a batter. I could scoop anybody else have this issue?
foodyschmoody says
I haven't had any one else report this either here or on pinterest where there are many many reviews. It is def. a thick batter but with the 2/3 C milk and 2/3 C oil it has always been enough. Did you get the original measurements correct?
marc turgeon says
they were so good!!!! I would not change a thing!!!
Danielle says
I used to make these muffins ALL THE TIME. Then life happened. Flash forward probably 6-7 years and i just spent 30 minutes looking online because I KNEW this was The One. Totally worth the search, saving this more safely
foodyschmoody says
Oh, awesome!!! Glad you found me again!
Amelia says
I didn’t have oil so I used an equal amount of melted butter and they came out great! Perfect for Independence Day! Thank you so much!
Barb says
Are these for jumbo size pans or regular?
foodyschmoody says
Just my regular standard size.
Marcia Lee says
Awesome muffins. Had fresh blueberries and strawberries. Only made 6 as there is only two of us. They turned out great. So big, like bakery muffins.