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    Home » Breakfast » Muffin

    Strawberry Blueberry Muffins

    Published: Feb 8, 2019 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe

    Strawberry Blueberry Muffins are the perfect breakfast treat. Adding strawberries to a classic blueberry muffin makes your Sunday morning treat a little sweeter!

    strawberry blueberry muffins on a pink surface

    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.

    strawberry blueberry muffin broke in half sitting on top of each other

    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.

    melted butter and granulated sugar in a glass bowl for a strawberry blueberry muffin recipe
    egg and vanilla added to butter and sugar mixture in a glass bowl for a strawberry blueberry muffin recipe

    In a separate bowl combine the all-purpose flour, baking powder, and salt.

    dry ingredients in a glass bowl for a strawberry blueberry muffin recipe

    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.

    bowl of berries, dry ingredients, wet ingredients and buttermilk for a strawberry blueberry muffin recipe

    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.

    buttermilk added to muffin batter in a glass bowl for a strawberry blueberry muffin recipe
    dry ingredients added to wet ingredients in a glass bowl for a strawberry blueberry muffin recipe
    dry ingredients added to butter mixture for a strawberry blueberry muffin recipe

    Gently fold the berries into the batter.

    berries tossed in flour added to a glass bowl for a strawberry blueberry muffin recipe

    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.

    strawberry and blueberry muffin batter in a glass bowl with a white spatula
    strawberry blueberry muffin batter in a cupcake pan

    Let cool in the pan for 5 minutes before carefully transferring to a wire rack. 

    strawberry blueberry muffins cooling on 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!

    strawberry blueberry muffins on a wire rack

    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 ziploc bag. When ready to heat either microwave for 30 seconds or heat in the oven at 350F/180C for 5-10 minutes.

    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.

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    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

    Print
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    strawberry blueberry muffin broke in half sitting on top of each other

    Strawberry Blueberry Muffins

    ★★★★

    4 from 4 reviews

    Print Recipe
    Pin Recipe

    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

    Units Scale
    • 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

    1. Preheat oven to 425F/218C and grease a 12 cup muffin tin.
    2. In a large bowl mix together the melted butter, vegetable oil, and granulated sugar. Add the egg and vanilla extract whisking to combine.
    3. In a separate bowl combine the all-purpose flour, baking powder, and salt.
    4. 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.
    5. 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. 

    Equipment

    oxo food scale

    OXO Kitchen Scale

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    muffin pan

    Muffin Pan

    Buy Now →
    • Author: Elizabeth I Confessions of a Baking Queen
    • Prep Time: 10
    • Cook Time: 15
    • Category: Breakfast
    • Method: Bake
    • Cuisine: American

    Keywords: strawberry muffin recipe, berry muffins recipe, blueberry muffin recipe

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

    This recipe was originally published May 1, 2013. As of February 7 2019 the recipe and photos have been updated.

    Strawberry Blueberry Muffins close up on a blue plate with berries



    Craving more muffins? Try my:

    • Maple Creme Filled Pumpkin Muffins
    • Nutella Banana Muffins
    • Oat Flour Banana Muffins
    « How to Make Banoffee Pie
    How to Make Chocolate Lava Cake »

    Reader Interactions

    Comments

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    1. [email protected] Plaid and Paisley Kitchen says

      May 02, 2013 at 10:04 am

      So Beautiful!!! I love these muffins!!!

      Reply
      • Elizabeth says

        May 02, 2013 at 4:43 pm

        Thanks Chandra 🙂

        Reply
    2. Gloria @ Simply Gloria says

      May 02, 2013 at 7:22 pm

      Don't you just love when the brain is really in high gear that late at night...I'm the same way. But what a perfect treat at midnight! You nailed this muffin!

      Reply
      • Elizabeth says

        May 06, 2013 at 7:48 pm

        It was Gloria! Absolutely delish!

        Reply
    3. Laura Dembowski says

      May 03, 2013 at 12:45 pm

      I love muffins and make them all the time, but lately I've been eating cakes and pies and cookies for breakfast instead of later in the day as it sounds healthier in my mind to work them off all day, so muffins have taken a bit of a backseat. These however look super yummy!

      Reply
      • Elizabeth says

        May 06, 2013 at 7:47 pm

        Muffins always take a backseat in my world but glad they called shotgun 🙂

        Reply
    4. sally @ sallys baking addiction says

      May 05, 2013 at 4:19 pm

      I often bake muffins late at night. It's when I'm the most creative. And let's face it, when that craving hits. Love all the berries 🙂

      Reply
      • Elizabeth says

        May 06, 2013 at 7:47 pm

        Yes when the craving hits, there is no stopping me! LOL

        Reply
    5. Hayley @ The Domestic Rebel says

      May 06, 2013 at 9:24 am

      I neverrrrr make muffins, I don't know why. But now I have every excuse to start. These look AWESOME. I'm totally a muffin fan now 🙂

      Reply
      • Elizabeth says

        May 06, 2013 at 12:59 pm

        I never make muffins either but these were FABULOUS 🙂 so naturally you would love them 😉

        Reply
    6. Heather Who Needs a Cape? says

      May 14, 2013 at 6:47 pm

      Love muffins! And that they have 2 berries in them!

      Found you at Feeding Big

      Reply
      • Elizabeth says

        May 14, 2013 at 6:49 pm

        Thanks me too Heather! 🙂

        Reply
    7. Ashley says

      June 20, 2013 at 6:28 pm

      I'm making these tonight .. went fruit picking and I think this will be delish!

      Reply
      • Elizabeth says

        June 20, 2013 at 10:18 pm

        I hope you like them, I loved them so much!!

        Reply
    8. Samantha says

      July 05, 2013 at 7:40 pm

      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.

      Reply
    9. Krissy says

      February 08, 2020 at 5:43 am

      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!!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        February 08, 2020 at 2:43 pm

        Thank you so much for the lovely comment Krissy. I have never made anything with brown rice flour, gotta try it!! XX Liz

        Reply
    10. Chelsey Elizabeth says

      February 14, 2020 at 6:16 pm

      Really great recipe! Going to add a 1/4 cup extra of sugar to the next batch because I have quite the sweet tooth 😉

      ★★★★

      Reply
      • Elizabeth Waterson says

        February 14, 2020 at 6:41 pm

        Thank you so much for reporting back Chelsey! Let me know how the extra sugar turns out next time!! XX Liz

        Reply
    11. Maggie Blackmer says

      April 12, 2021 at 5:04 pm

      These muffins are okay. I would double the fruit and add a bit more sugar but that is just my preference.

      ★★★

      Reply
    12. Judi Basskin says

      May 31, 2021 at 1:59 pm

      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.

      Reply
      • Elizabeth Waterson says

        June 01, 2021 at 2:22 pm

        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

        Reply
        • Judi says

          August 30, 2021 at 8:00 pm

          Yes, of course! So sorry I forgot to star this one!
          Judi

          Reply
          • Elizabeth Waterson says

            August 31, 2021 at 8:51 am

            No worries at all, just glad you liked it! 🙂

            Reply
    13. SandaPanda says

      July 07, 2022 at 7:40 am

      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.

      ★★★★

      Reply
      • Elizabeth Waterson says

        July 08, 2022 at 3:32 pm

        Hi Sanda, I am glad you enjoyed the muffins cinnamon would be a great addition. Have a lovely weekend. XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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