Strawberry Blueberry Muffins

4.42 from 127 votes

Oversized just like from the bakery, these strawberry blueberry muffins are bursting with fruity flavors and topped with a brown sugar, cinnamon crumble topping!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Keyword: baking, dessert, fruit, muffin, strawberry

Servings:

Calories: 423kcal

Author: foodyschmoody

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! *See Notes 1
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.

Notes

Note 1: Even though the recipe calls for paper muffin/cupcake liners, it's a good idea to also grease or spray the top part of the muffin pan because the muffins bake up over the top.

Nutrition