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.
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. From start to finish, this recipe takes just 30 minutes. It is super easy to follow and perfect for batch cooking. Which is typically what I do when I make muffins.
It is super easy to double or even triple this recipe, separate it into different bowl before adding in the fruit and make several different muffins. Bake, cool, store in airtight containers then pop in the freezer. Such a great way to have future breakfasts right in your freezer.
More Breakfast Recipes to Try
Coconut Raspberry Overnight Oats
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.
Helpful Tip
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.
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!
What if I don’t Have Coconut Oil?
While I love using coconut oil in baking, it is not a required ingredient for this recipe. The coconut oil in this recipe can be substituted for melted butter, or any other neutral tasting oil and the muffins will turn out just fine.
Storing/Freezing Strawberry Blueberry Muffins
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.
Do You Need to Thaw Frozen Berries Before Baking Muffins?
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!
Handpicked Recipes
Follow Simply Scratch Made on Pinterest.
Tried This Recipe?
Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐
Strawberry Blueberry Muffins
Jam packed with berries, these Strawberry Blueberry Muffins are moist, fluffy and absolutely delicious! Ready in just 30 minutes and freezer friendly.
Ingredients
Instructions
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Preheat an oven to 375° F and line a muffin pan with liners.
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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.
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In a separate bowl combine the milk, oil, vanilla extract and eggs. Whisk until fully combined.
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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!
Note
Fresh or frozen berries can be used.
The coconut oil can be substituted for melted butter or any other neutral tasting oil.
I made this recipe this morning and the muffins turned out so good! This is one of the easiest muffins recipes, ever! I will definitely be making this one again, thank you for sharing!
I am so glad to hear that, Stacey!
I have so many fresh berries from the garden this year just sitting around in my freezer. I decided yesterday to bake a bunch of muffins for the freezer, to get a head start on school breakfasts, and chose this recipe. It is so easy to make and tastes delicious. This is a great recipe that I will be coming back to often.
Great way to use your abundance of fruit! Thanks for the comment.
I used vegetable oil and they turned out great. Good all around muffin recipe.
Thank you!
These muffins are so colorful and delicious! The perfect morning treat!
This looks amazing and such a treat! Thank you!
Great recipe for beginners! My husband made these for me yesterday to mark a special occasion, and I really enjoyed them – full of fruit, super moist and my husband tells me he was very impressed with how easy the recipe was to follow.
That’s so wonderful to hear! Thank you!
Oh my, these are as pretty as the picture when baked. Loved biting into the bites of fruit along with the muffin.
Thank you! I am so glad that you liked them!
This recipe reminds me how long it has been since I last made muffins. Time to fix some!
The combination of strawberry and blueberries was amazing. I will definitely be making these again.
So glad to hear you liked the muffins!
I made these muffins for breakfast this morning and they were delicious! I love the mix of the two berries!
Great muffins, really easy to make and delicious too!
Thank you Harriet!
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 😉
That’s fantastic to hear! My kids love these muffins too!
Oh yummy! Fantastic berry muffins for an on-the-go breakfast my family will love.
These muffins were delicious! My kids loved them thank you!
so good my kids loved these!!
Thank you, Kelley, I am glad your kids loved these muffins!