Strawberry Blueberry Muffins – A moist and delicious muffin recipe bursting with the fruit flavors of spring and summer.
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I don’t bake muffins often. I just don’t.
My son and husband love them. I just find that I make a batch of regular old blueberry muffins and my son is expecting one the size of a muffin we get at the bakery or the grocery store. Mine are usually a bit on the small side.
I know they sell super big muffin tins, but who wants to buy yet another new pan?
I tried out this recipe and filled it to the top of the muffin tin, instead of the usual 3/4 full and the muffin bursts over the top, creating that wonderful looking muffin top we all love. Not the bad kind of muffin top; the good kind. I promise. The good kind.
This recipe is perfect for when you find yourself with some strawberries and blueberries that might not make it too much longer.
My kids love fruit but every now and then if I buy too much of it they just ignore it. I found myself in that predicament when I made these Strawberry Blueberry Muffins. I had just a bit of each left and I knew they weren’t going to eat it, and I certainly wasn’t going to throw away fruit. That stuff is expensive!
The moral of the story is, when life throws you fruit that’s almost inedible….. make Strawberry Blueberry Muffins!
- 3 C flour all purpose
- 1 1/3 C sugar granulated
- 3 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 2/3 C vegetable oil
- 2/3 C milk I used 1%
- 1 C blueberries fresh
- 1 C diced strawberries fresh
- 1/4 C brown sugar
- 1/4 C sugar granulated
- 1/3 C flour all purpose
- 1/4 C butter softened - not melted
- 1 tsp cinnamon
Preheat oven to 350.
In a small bowl stir together flour, sugar, baking powder and salt. Set aside.
In a separate bowl whisk together eggs, oil and milk.
Stir together wet and dry ingredients. Fold in berries.
Fill lined cupcake pan full with batter (batter will be thick)
Combine topping ingredients with a fork to create a crumb. Top muffins with crumb and bake 25-30 minutes.
Let cool 5 minutes in pan before removing.
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