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
- 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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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!
Notes
Fresh or frozen berries can be used.
Tried this recipe?Let us know how it was!