Strawberry Blueberry Muffins
These Strawberry Blueberry Muffins are soft, fluffy, and bursting with juicy berries in every bite! Whether you need a quick, easy breakfast, a fun brunch treat, or just a sweet snack to brighten your day, these muffins check all the boxes. They’re made from scratch with simple ingredients and can be whipped up in no time!
There’s something about the sweet smell of muffins baking that just feels like home, especially when they’re packed with fresh strawberries and blueberries. These Strawberry Blueberry Muffins have quickly become a favorite in our house—they’re soft, fruity, and perfect for slow weekend mornings or busy grab-and-go breakfasts. I love making a batch at the start of the week and watching them disappear one by one (usually before Wednesday!). They’re simple, comforting, and feel like a little bite of summer in every muffin.
Why You Will Love This Recipe
Quick! Easy to make with minimal prep—perfect for busy mornings!
Sweet! Loaded with fresh strawberries and blueberries for a naturally sweet and juicy flavor.
Versatile! Great for breakfast, brunch, or as a grab-and-go snack for the whole family.
Ingredients
- All-purpose flour – The base for light, fluffy muffins. Spoon and level for accurate measuring.
- Granulated sugar – Adds the right amount of sweetness. You can reduce slightly if berries are extra ripe.
- Baking powder – Helps the muffins rise beautifully. Make sure it’s fresh for best results.
- Salt – Just a pinch balances all the sweetness.
- Eggs – Provide structure and richness. Room temperature works best.
- Vegetable oil – Keeps the muffins moist. You can swap with melted butter or coconut oil if preferred.
- Vanilla extract – Adds warmth and enhances the berry flavor.
- Milk – Use whole milk for a richer texture, or any milk you have on hand.
- Strawberries – Fresh, chopped strawberries work best. Pat dry to avoid excess moisture.
- Blueberries – Fresh or frozen blueberries are both great. No need to thaw the berries.
*See the printable recipe card at the bottom of the page for detailed instructions and a list of ingredients.
How To Make Strawberry Blueberry Muffins
- Preheat oven to 375°F and line a muffin tin with paper liners or grease lightly.
- Whisk dry ingredients – In a large bowl, mix flour, sugar, baking powder, and salt.
- Mix wet ingredients – In another bowl, whisk eggs, milk, oil, and vanilla until well combined.
- Combine wet and dry – Gently stir the wet ingredients into the dry just until moistened.
- Fold in berries – Toss strawberries and blueberries with a little flour, then fold into the batter.
- Scoop into muffin tin – Fill each cup about ¾ full.
- Bake for 18–22 minutes, or until tops are golden and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Variation Ideas
There are a few ways to change up these delicious muffins. A few options could be:
- Lemon Zest – Add a teaspoon of lemon zest for a citrusy twist.
- Mini Muffins – Make them bite-sized by using a mini muffin pan—reduce bake time to 10–12 minutes.
- Crumble Topping – Top with a brown sugar streusel for a bakery-style finish.
- Gluten-Free – Swap the flour for a 1:1 gluten-free blend.
- Patriotic – Add white chocolate chips to make it festive for the 4th of July or Memorial Day.
Storage Options
Room Temperature – Store in an airtight container for up to 2 days.
Refrigerator – Keeps well for up to 5 days. Warm slightly before eating.
Freezer-Friendly – Freeze for up to 3 months. Thaw at room temperature or microwave for 30 seconds.
Expert Tips
*Don’t overmix the batter – Stir just until combined to keep muffins light and fluffy.
*Use a cookie scoop – For even portioning and beautifully domed tops.
*Toss berries in flour – Lightly coat the berries before folding them in to prevent sinking.
More Delicious Breakfast Recipes
Did you try this recipe? If so, please leave a ⭐ review and comment below and tag me @whiskfulcooking on Instagram, Facebook, Pinterest, and YouTube!
Strawberry Blueberry Muffins
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 cup milk
- 1 cup chopped fresh strawberries
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour for coating berries
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs, oil, vanilla extract, and milk until smooth.
- Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
- Toss chopped strawberries and blueberries with 1 tablespoon of flour. Gently fold into the batter.
- Scoop the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- When using frozen blueberries, no need to thaw them.
- Reserve a few berries to top the batter right before baking for a more gourmet look.
- Be sure to toss the berries in flour or else they tend to sink to the bottom while baking. I have made this mistake.
- Room Temperature – Store in an airtight container for up to 2 days.
- Refrigerator – Keeps well for up to 5 days. Warm slightly before eating.
- Freezer-Friendly – Freeze for up to 3 months. Thaw at room temperature or microwave for 30 seconds.
