Strawberry Blueberry Muffins

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. 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.

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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.

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!

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.

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.

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!