Strawberry Blueberry Muffins are the perfect breakfast treat. Adding strawberries to a classic blueberry muffin makes your Sunday morning treat a little sweeter!
These strawberry blueberry muffins are easily whipped up and perfect for a weekend breakfast treat or mid-morning snack.
This recipe creates a tender, slightly sweet muffin, that has a beautiful crunch to the outside. I love a muffin filled with lots of fruit but by all means reduce the amount of berries if you do not like as much fruit.
How to make strawberry blueberry muffins?
Preheat oven to 425F/218C and grease a 12 cup muffin tin.
In a large bowl mix together the melted butter, vegetable oil, and granulated sugar. Add the egg and vanilla extract whisking to combine.
In a separate bowl combine the all-purpose flour, baking powder, and salt.
And in a small bowl combine the blueberry strawberries and flour. The flour helps the berries not sink to the bottom of the muffin batter.
Add half of the flour mixture into the wet ingredients gently folding, then add half of the buttermilk whisking to combine. Add remaining flour mixture and finish with buttermilk, Do not over mix.
Gently fold the berries into the batter.
Using a large scoop divide the batter between 8 cups. I like to space the muffins out so they are able to bake more consistently- better air flow in the oven!
Bake for five minutes then reduce the temperature to 350F/180C and bake for an additional 10 to 13 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 5 minutes before carefully transferring to a wire rack.
I love to cut my muffin in half and slather a bit of butter on but they are delicious muffins on their own!
Can you freeze strawberry blueberry muffins?
Of course, once they are baked let the muffins cool completely before placing on a tray to freeze, once frozen place in a freezer safe
Tips for baking the best strawberry blueberry muffins
- Use buttermilk instead of regular milk, it helps create a tender moist muffin.
- Do not over mix the batter- little bits of flour are okay.
- Coat the fruit in a little bit of flour, the flour helps the berries stick to the batter and not sink down to the bottom.
- When filling the muffin tin- use every other cavity. This creates better airflow.
- Fill the muffin batter to the top of the cavity
- To start
bake the muffins at a higher temperature. Higher heat will help you achieve a taller muffin.
Next try baking my blueberry pie recipe.
More muffin recipes
- Cinnamon Muffins
- Banana Blueberry Muffins
- Zucchini Muffins
- Sour Cream Coffee Cake Muffins
- Banana Bread Muffins
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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Strawberry Blueberry Muffins
Strawberry Blueberry Muffins are the perfect breakfast treat. Adding strawberries to a classic blueberry muffin makes your Sunday morning a little sweeter! Made quickly with simple ingredients!
- Total Time: 25 minutes
- Yield: 8 Muffins 1x
Ingredients
- 3oz (6 Tablespoons) Unsalted Butter, melted
- 1oz (2 Tablespoons) Vegetable Oil
- 75 grams (⅓ Cup + 1 Tablespoon) Granulated Sugar
- 1 Large Egg, at room temp.
- 1 Teaspoon Pure Vanilla Extract
- 156 grams (1 ¼ Cups) All-Purpose Flour/ Plain Flour
- 1 ½ Teaspoons Baking Powder
- ½ Teaspoon Salt
- 4oz (½ Cup) Buttermilk
- 3oz (½ Cup) Blueberries (fresh or frozen, not thawed)
- 3oz (½ Cup) Strawberries, cut small (fresh or frozen, not thawed)
- 1 Teaspoon All-Purpose Flour/ Plain Flour
Instructions
- Preheat oven to 425F/218C and grease a 12 cup muffin tin.
- In a large bowl mix together the melted butter, vegetable oil, and granulated sugar. Add the egg and vanilla extract whisking to combine.
- In a separate bowl combine the all-purpose flour, baking powder, and salt.
- Add half of the flour mixture into the wet ingredients gently folding, then add half of the buttermilk whisking to combine. Add remaining flour mixture and finish with buttermilk, Do not over mix. And in a small bowl combine the blueberry, strawberries, and teaspoon of flour. Gently fold the berries into the batter.
- Using a large scoop divide the batter between 8 cups. Bake for five minutes then reduce the temperature to 350F/180C and bake for an additional 10 to 13 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 5 minutes before carefully transferring to a wire rack.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Bake
- Cuisine: American
This recipe was originally published May 1, 2013. As of February 7 2019 the recipe and photos have been updated.
Samantha says
I'm impressed that the only sugar is in the streusel! And a quick correction...you omitted the addition of the egg in your process.
Krissy says
Made these this week with soy milk with lemon juice in it to replace the buttermilk and brown rice flour. I also added a little lemon juice to the batter. This was my first ever attempt at making muffins and they turned out great. I had some fruit that needed to get used up and this was the first recipe that caught my eye. I’ve added it to my recipe list now, thank you!!
Elizabeth Waterson says
Thank you so much for the lovely comment Krissy. I have never made anything with brown rice flour, gotta try it!! XX Liz
Chelsey Elizabeth says
Really great recipe! Going to add a 1/4 cup extra of sugar to the next batch because I have quite the sweet tooth 😉
Elizabeth Waterson says
Thank you so much for reporting back Chelsey! Let me know how the extra sugar turns out next time!! XX Liz
Maggie Blackmer says
These muffins are okay. I would double the fruit and add a bit more sugar but that is just my preference.
Judi Basskin says
Best ever muffins! I had fresh blueberries and some thawed sliced strawberries in syrup that made the perfect sweetness! I absolutely love buttermilk. Also used a 6 space muffin pan instead of 12. What a texture and tang. Shared this recipe with my family.
Elizabeth Waterson says
Hi Judi, so happy to hear you enjoyed the muffins, they are great for the whole family!! Love that you were able to use fresh and thawed fruit! May I ask a huge favor please, if you try another recipe from my website would you mind leaving a star rating with the review as well, Google picks up on the star ratings and it helps my small business. I would be so grateful! Thanks again for making the muffins! Take care. XX Liz
Judi says
Yes, of course! So sorry I forgot to star this one!
Judi
Elizabeth Waterson says
No worries at all, just glad you liked it! 🙂
SandaPanda says
They were pretty tasty. I would add some cinnamon-nutmeg(?). To give it a little more flavor. But, they did not look like the picture.
Elizabeth Waterson says
Hi Sanda, I am glad you enjoyed the muffins cinnamon would be a great addition. Have a lovely weekend. XX Liz