A few years ago I found a blueberry muffin recipe that I fell in love with and have been using ever since. It's called To Die For Blueberry muffins and was submitted by Colleen on allrecipes.com. The muffin base is thick so that the berries don't all fall to the bottom and I love the streusel topping.
I've been wanting to try the recipe with something other than blueberries. I had some strawberries lying around and some blueberries, so I decided to make strawberry and blueberry muffins. I love the color combination. The muffins came out very yummy.
When I combined the fruit in a bowl, I loved the combination of colors. It looked so beautiful! It looked even prettier once in the batter. Unfortunately, I wasn't able to capture how pretty it looked due to my poor kitchen lighting.
Here is the recipe adopted by Colleen at allrecipes.com. I've tried variations to the recipe based on comments and reviews on allrecipes, but I still prefer the original recipe.
Yields: 8-12 muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1 cup fresh strawberries, chopped to small cubes
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place
vegetable oil into a 1 cup measuring cup; add the egg and enough milk
to fill the cup. Mix this with flour mixture. Fold in blueberries and strawberries. Fill
muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4
cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle
over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.