Strawberry Blueberry Muffins - A moist and delicious muffin recipe bursting with the fruit flavors of spring and summer.
This post contains affiliate links.
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 ¾ 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!
Strawberry Blueberry Muffins
- 3 Cup flour all purpose
- 1 ⅓ Cup sugar granulated
- 3 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ⅔ Cup vegetable oil
- ⅔ Cup milk I used 1%
- 1 Cup blueberries fresh
- 1 Cup diced strawberries fresh
- ¼ Cup brown sugar
- ¼ Cup sugar granulated
- ⅓ Cup flour all purpose
- ¼ Cup butter softened - not melted
- 1 teaspoon 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.
The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.