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    Foody Schmoody Blog Recipes For Everyone » All Recipes

    Published: May 16, 2016 · Modified: Feb 21, 2023 by foodyschmoody ·

    Strawberry Blueberry Muffins

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    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.

    Jump to Recipe - Print Recipe
    Strawberry Blueberry Muffins

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    If you are a regular here, you know I just don't love baking. That's how you can know these muffins are easy if I'm baking them.

    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.

    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 Ÿ full that we normally would do.

    The result is this beautiful big muffin top full of berries.

    Strawberry Blueberry Muffins
    Strawberry Blueberry Muffins

    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!

    Strawberry Blueberry 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.

    There are several reviews of my delicious strawberry blueberry muffin on Pinterest. A lot of those readers added vanilla so if that's your thing, add it. I usually add vanilla to everything so I'm not sure why I didn't do that here but they're delish either way.

    If you're really in the mood for a bakery / coffee shop dupe, try pairing this mixed berry muffin with my Snickerdoodle Iced Coffee!

    Strawberry Blueberry Muffins

    Strawberry Blueberry Muffins

    foodyschmoody
    Oversized just like from the bakery, these strawberry blueberry muffins are bursting with fruity flavors.
    4.51 from 71 votes
    Print Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Breakfast
    Cuisine American
    Servings 12

    Ingredients
      

    • 3 Cup flour all purpose
    • 1 ⅓ Cup sugar granulated
    • 3 teaspoon baking powder
    • œ teaspoon salt
    • 2 large eggs
    • ⅔ Cup vegetable oil
    • ⅔ Cup milk I used 1%
    • 1 Cup blueberries fresh
    • 1 Cup diced strawberries fresh

    TOPPING

    • ÂŒ Cup brown sugar
    • ÂŒ Cup sugar granulated
    • ⅓ Cup flour all purpose
    • ÂŒ Cup butter softened - not melted
    • 1 teaspoon cinnamon

    Instructions
     

    • 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.
    Keyword baking, dessert, fruit, muffin, strawberry
    Tried this recipe?Let us know how it was!

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    Strawberry Blueberry Muffins

     

     

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    Reader Interactions

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    1. Angela says

      May 16, 2016 at 1:15 pm

      Oh Christine, these muffins look incredible!!! I need to make these!

      Reply
    2. Peter Block says

      May 16, 2016 at 10:49 pm

      Chrstine, these muffins look perfect. I really like the combination of the blueberries and strawberries.

      Reply
      • foodyschmoody says

        May 17, 2016 at 8:00 am

        Thanks Peter!

        Reply
    3. Patty Haxton Anderson says

      May 17, 2016 at 8:09 am

      They look like they taste simply amazing! I love them.

      Reply
    4. April J Harris says

      May 17, 2016 at 2:28 pm

      5 stars
      What lovely muffins! Your recipe is such a great way to use up ripe berries

      Reply
    5. Del's cooking twist says

      May 17, 2016 at 3:27 pm

      Berry muffins are always a good idea. I love how yours look both crispy on the top and cakey in the inside. Yum!

      Reply
      • Amanda Cardinal says

        February 13, 2023 at 11:12 pm

        5 stars
        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.

        Reply
    6. Linda (Meal Planning Maven) says

      May 18, 2016 at 2:09 pm

      5 stars
      I adore fresh berries and your muffins look mouthwatering! Can't wait to try your recipe!

      Reply
    7. linda spiker says

      May 18, 2016 at 9:22 pm

      So pretty and love that crumbly brown sugar topping!

      Reply
    8. nancy@skinnykitchen.com says

      May 19, 2016 at 1:20 pm

      I love fresh berry muffins. these look great, Christine!

      Reply
    9. Joanne/WineLady Cooks says

      May 20, 2016 at 2:43 pm

      Your muffins are just perfect for weekend brunch, loving the topping as well as the fresh berries.

      Reply
    10. Joy @ Joy Love Food says

      May 22, 2016 at 3:57 pm

      I like to bake with fruit that is going over ripe too, these muffins sound wonderful!

      Reply
    11. Michelle @ The Complete Savorist says

      May 22, 2016 at 6:38 pm

      I love these muffin tops! They look delicious. I have a pack of strawberries I just found at the back of my refrigerator that I didn't even see and forgot about and now I know what to do with them. 🙂

      Reply
    12. Healing Tomato says

      May 22, 2016 at 9:51 pm

      5 stars
      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. 🙂

      Reply
    13. Manju | Cooking Curries says

      May 23, 2016 at 2:06 am

      5 stars
      That just screams spring and summer and everything bright and sunny!

      Reply
    14. Peggy says

      June 29, 2016 at 7:40 am

      5 stars
      My 5 year old daughter and I love to bake and these turned out amazing!
      A recipe for all ages! 😉

      Reply
      • foodyschmoody says

        June 29, 2016 at 8:31 am

        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.

        Reply
    15. Monica says

      August 04, 2016 at 1:47 pm

      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!

      Reply
      • foodyschmoody says

        August 04, 2016 at 3:58 pm

        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.

        Reply
    16. Kirsty says

      September 01, 2016 at 1:24 am

      5 stars
      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!

      Reply
      • foodyschmoody says

        September 01, 2016 at 7:31 am

        So glad you enjoyed them! Adding the vanilla is a great idea.

        Reply
    17. Ashly says

      December 24, 2016 at 4:45 pm

      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!

      Reply
      • foodyschmoody says

        December 25, 2016 at 8:04 am

        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!

        Reply
    18. Corina says

      March 10, 2017 at 2:51 pm

      5 stars
      Made these and everyone loved them. I added 1 tsp vanilla to the batter. I'm making them again today. Love, love, love this!!!

      Reply
      • foodyschmoody says

        March 10, 2017 at 2:59 pm

        GREAT!!! Thanks for reporting back - made my day!

        Reply
    19. Sylvie says

      August 21, 2017 at 8:12 pm

      3 stars
      Thank-you for this delicious recipe which is not only delicious but serves it's purpose...the salvation of some pitiful looking berries

      Reply
      • foodyschmoody says

        August 22, 2017 at 6:55 am

        I'm so glad you enjoyed them!

        Reply
    20. Gloria says

      September 04, 2017 at 8:50 am

      5 stars
      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!

      Reply
      • foodyschmoody says

        September 04, 2017 at 7:40 pm

        That's great! And I appreciate you sharing your changes with me. I'm all about recipes being adaptable. Love it!

        Reply
    21. Kelly says

      February 12, 2018 at 12:36 pm

      5 stars
      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.

      Reply
      • foodyschmoody says

        February 13, 2018 at 12:36 pm

        OMG, you just made my day! So glad to hear this <3

        Reply
    22. Shirley says

      July 01, 2018 at 9:03 pm

      5 stars
      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!

      Reply
      • foodyschmoody says

        July 01, 2018 at 9:23 pm

        That is a GREAT idea!

        Reply
    23. Christina Dick says

      May 20, 2019 at 10:39 am

      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

      Reply
      • foodyschmoody says

        May 21, 2019 at 8:58 am

        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!

        Reply
    24. Chey says

      August 01, 2019 at 6:32 am

      4 stars
      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?

      Reply
      • foodyschmoody says

        August 01, 2019 at 10:41 am

        I have not had that problem nor have I had any comments from readers having that problem.

        Reply
    25. Bree says

      May 22, 2020 at 11:54 pm

      So Does it matter if you add the flour to the top?
      Or can I leave it out?

      Reply
      • foodyschmoody says

        May 24, 2020 at 4:37 pm

        The flour is needed for holding the topping together. You can make the muffins without the topping if you prefer.

        Reply
    26. Karen says

      February 03, 2021 at 12:27 pm

      5 stars
      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.

      Reply
    27. Marion says

      June 06, 2021 at 2:10 pm

      5 stars
      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!

      Reply
    28. Lisa says

      June 24, 2021 at 2:07 pm

      5 stars
      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.

      Reply
      • foodyschmoody says

        June 24, 2021 at 8:50 pm

        Thank you for the lovely review. I'm glad you enjoyed them!

        Reply
    29. Lisa says

      July 10, 2021 at 3:03 pm

      5 stars
      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!

      Reply
    30. Dawn says

      August 01, 2021 at 10:24 am

      5 stars
      I found they were just a little dry. How do u think they would be adding some smashed bananas

      Reply
      • foodyschmoody says

        August 04, 2021 at 10:37 pm

        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.

        Reply
    31. Alex says

      October 30, 2021 at 5:53 pm

      5 stars
      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!

      Reply

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