Strawberry Blueberry Muffins
Oversized just like from the bakery, these strawberry blueberry muffins are bursting with fruity flavors and topped with a brown sugar, cinnamon crumble topping!
Servings: 12
Calories: 423kcal
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
Calories: 423kcal | Carbohydrates: 61g | Protein: 5g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 253mg | Potassium: 106mg | Fiber: 2g | Sugar: 33g | Vitamin A: 194IU | Vitamin C: 8mg | Calcium: 95mg | Iron: 2mg