Looking for a tasty treat for breakfast? These Strawberry Blueberry Muffins are perfectly moist, fluffy and packed full of fresh strawberries and blueberries. Batch bake them, store them in the freezer and you'll have a tasty breakfast ready for those busy mornings.
If you have been here long, you will probably recognize this recipe. This is the same recipe I use for my Blueberry Muffins; I just make a few changes to the batter. You might also remember how much I rave about the batter.
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I have tried many different muffin batters, and this one has been the best when it comes to moisture and texture. You will certainly see it pop up more in my blog, with different flavor combinations. This is a great all-purpose muffin batter.
Since Spring brings loads of fresh strawberries and blueberries, these muffins have been one of my favorite ways to use them. I'm pretty sure the kiddos are loving them too! I'll get as many as I can in the freezer before the berry season is over.
What you will love about this recipe, besides how good it is, is how fast it comes together. The entire process, from beginning to end, takes only 30 minutes. It's incredibly simple to follow and ideal for batch cooking, which is my usual approach when baking muffins.
Doubling or even tripling this recipe is incredibly simple. Just divide the mixture into separate bowls before adding the fruit to create a variety of muffins.
Once baked and cooled, store them in airtight containers and freeze. This is an excellent method for stocking up on breakfast options in your freezer.
How To Make Strawberry Blueberry Muffins
Grab a mixing bowl and a spatula for this recipe, no mixer required! Did this recipe just get better? I told you was easy.
1. In a large mixing bowl whisk together the dry ingredients. Toss in the strawberries and blueberries. Gently mix until well combined.
2. In a separate bowl, I like to use the measuring cup that I measure the milk in, combine the milk, melted coconut oil, vanilla extract and eggs. Mix until well combined.
3. Pour the milk mixture into the dry ingredients and fold just until combined. Do not overmix.
4. Scoop into lined muffin pan, filling all of the way full. Bake for 16-20 minutes or until toothpick inserted into the middle comes out clean. Enjoy!
Storage & Freezing Tips
Store cooled Blueberry Muffins in an airtight container at room temperature for up to 4 days. Storing in the refrigerator will prolong their shelf life for up to 7 days.
When freezing muffins, allow them to cool completely before placing them in an airtight container or freezer bag in a single layer. Muffins can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight.
💡Tips
You do not have to thaw frozen berries before baking muffins. You can add the frozen berries straight to the muffin batter and bake. The muffins will turn out great!
If using frozen blueberries, thaw, rinse and pat dry before adding to the dry ingredients. This prevents the blueberries from turning the muffin batter blue/grey. This step is not necessary but makes a more appealing muffin.
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📖 Recipe
Strawberry Blueberry Muffins
Ingredients
- 2 ¼ cup all-purpose flour
- 1 cup sugar
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 1 cup blueberries fresh or frozen
- 6 ounces strawberries rough chopped
- 2 large eggs
- 1 cup milk room temperature
- ½ cup butter (or coconut oil) melted and cooled to room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat an oven to 375° F and line a muffin pan with liners.
- In a large bowl combine the flour, sugar, salt and baking powder. Whisk until fully combined. Toss in the strawberries and blueberries. Mix to evenly distribute the berries.
- In a separate bowl combine the milk, melted butter, vanilla extract and eggs. Whisk until fully combined.
- Pour the milk mixture into the dry ingredients and fold just until combined. Scoop into the lined muffin pan and bake for 16-20 minutes. Or until a toothpick inserted into the middle of a muffin comes out clean. Enjoy!
Harriet Young says
Great muffins, really easy to make and delicious too!
Sky Pilgreen says
Thank you Harriet!
Dana says
Made these earlier in the week and wow, so good! My kiddo loves berries in his muffins so he was stoked. They didn't last long, I'll tell you that 😉
Sky Pilgreen says
That's fantastic to hear! My kids love these muffins too!
Kathleen says
Oh yummy! Fantastic berry muffins for an on-the-go breakfast my family will love.
Kelley says
These muffins were delicious! My kids loved them thank you!
Megan says
These muffins were a huge hit with my kiddos and husband!
Kelley says
so good my kids loved these!!
Sky Pilgreen says
Thank you, Kelley, I am glad your kids loved these muffins!
Lindsay says
Best muffin batter! I have made so many different versions of muffins using this batter! Love it!
Rebecca says
I was looking for a recipe for a batch of strawberries I had when I saw your recipe. I had blueberries as well so I thought I'd try it. They are so yummy that I immediately wanted to eat another one after the first! Thank you. I've given these as gifts to friends, they are that good.
Sky Pilgreen says
I am so glad that you enjoyed them!
Layla says
Really good muffins. Making them today for the 4th of July. I love the crumble topping, but I’m going to do a cool whip frosting today, and top with more fruit!
Sky Pilgreen says
That sounds fantastic!
K OGrady says
Super great recipe. Came together easily. Not too sweet super moist. I did put a little less sugar than stated. Used fresh 🫐 and strawberries 🍓. This recipe is a keeper.
Sky Pilgreen says
I love hearing that! Thank you for the comment!