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 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
Ingredients
- 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
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 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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Angela says
Oh Christine, these muffins look incredible!!! I need to make these!
Peter Block says
Chrstine, these muffins look perfect. I really like the combination of the blueberries and strawberries.
foodyschmoody says
Thanks Peter!
Patty Haxton Anderson says
They look like 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 look both crispy on the top and cakey in the inside. Yum!
Linda (Meal Planning Maven) says
I adore fresh berries and your muffins look mouthwatering! Can't wait to try your recipe!
linda spiker says
So pretty and love that crumbly brown sugar topping!
nancy@skinnykitchen.com says
I love fresh berry muffins. these look great, Christine!
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!
Michelle @ The Complete Savorist says
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. 🙂
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!
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!
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!