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Strawberry Blueberry Muffin on a table with blueberries and a bowl of strawberries next to it with a cooling rack behind it.

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!
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Course: Breakfast, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 15 muffins
Calories: 262kcal
Author: Braghan

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

Expert Tips:
  • 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. 
Storage:
  • 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.

Nutrition

Serving: 15muffins | Calories: 262kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 180mg | Potassium: 82mg | Fiber: 1g | Sugar: 22g | Vitamin A: 59IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 1mg
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