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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Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐
📖 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!
Stacey says
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!
Simply Scratch Made says
I am so glad to hear that, Stacey!
Stevie says
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.
Simply Scratch Made says
Great way to use your abundance of fruit! Thanks for the comment.
Betty McDonald says
I used vegetable oil and they turned out great. Good all around muffin recipe.
Simply Scratch Made says
Thank you!
Kerri says
These muffins are so colorful and delicious! The perfect morning treat!
Suja md says
This looks amazing and such a treat! Thank you!
Ieva says
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.
Sky Pilgreen says
That's so wonderful to hear! Thank you!
Seema says
Oh my, these are as pretty as the picture when baked. Loved biting into the bites of fruit along with the muffin.
Sky Pilgreen says
Thank you! I am so glad that you liked them!
Mahy says
This recipe reminds me how long it has been since I last made muffins. Time to fix some!
Dannii says
The combination of strawberry and blueberries was amazing. I will definitely be making these again.
Sky Pilgreen says
So glad to hear you liked the muffins!
Tayler says
I made these muffins for breakfast this morning and they were delicious! I love the mix of the two berries!