I love blueberry muffins and this recipe takes the best of my favorite recipe with some fresh strawberries added in for an extra fruity punch. The fruit is folded into the batter and the muffins are topped with an easy-to-make crunch-sweet topping. Enjoy them warm from the oven!
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
Ingredients
- 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
Directions
- 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.
Normally I like to make the muffins over-sized. I made them a bit smaller this time, so some of them were a bit flat.
Blueberry and Strawberry Muffins
Ingredients
For the Batter
- 1 1/2 cups all-purpose flour
- • 3/4 cup white sugar
- • 1/2 tsp salt
- • 2 tsp 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
For the Topping
- • 1/2 cup white sugar
- • 1/3 cup all-purpose flour
- • 1/4 cup butter cubed
- • 1 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
- In a large bowl, combine the flour, sugar, salt, and baking powder. In a small bowl, combine the oil, egg, and milk. Add the wet ingredients to the dry ones and stir until combined. Fold in the blueberries and strawberries. Fill each paper liner with batter.
- To make the topping, combine the sugar, flour, butter, and cinnamon in a medium-sized bowl. Mix the ingredients with a fork and sprinkle the topping over the muffins. Bake the muffins for 20 to 25 minutes.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Made these this morning for breakfast exactly as recipe stated. They turned out perfect & looked just like your posted photo of them in the muffin tins! (I am not on Instagram to be able to send a pic). They were moist, tasted delicious & the crumb topping is the perfect finish to them. I got 10 muffins out of the recipe. The family thoroughly enjoyed them! Recipe is definitely a keeper! Thank you!
I’m so glad your family enjoyed!
Sooo delicious! I don’t have muffin tins so I made this in a bread pan. I had to bake it for about 45 minutes but it was well worth the wait. I would even serve it with some vanilla ice cream as a desert. Thank you so much for posting this recipe.
I’m so glad you enjoyed!
Hi I made these today and they were very yummy. Just wondering how long they will keep for and if you can freeze them 🙂
Not quite sure, I never have mine around for long!
I was looking for a way to use up the strawberries and blueberries in our fridge before they went bad. These came out perfect!! My kids obliterated them in about 10 minutes. My youngest son said I should open up a store to sell muffins lol! Def keeping this recipe…. Thanks!
Yay! I love this recipe, so glad to hear that others do as well. I’m happy your kids loved it!
I really wanna try these! This is a dumb question, but do you use fresh blueberries and strawberries or frozen berries?
I use fresh but frozen should work too
I made these on Sunday, and they were PERFECT! Thank you!
https://instagram.com/p/e3UblIHW-d/
Ooh, yours came out very pretty!
I added a frozen mix of blueberries, raspberries, and blackberries. They worked out perfect. They were awesome. The crumb topping is amazing. Thank you for posting this recipe!
I’m so glad you like it!
Can’t wait to try these. My 12 year old daughter and I are fixing to take them out of the oven. They look and smell delicious.
Hope you enjoy! This is a recipe I always use for berry muffins
I needed to use some strawberries that were turning, and had frozen blueberries, so I tried these. They turned our pretty good, but I think my oven’s temp may be off, because they turned out really dark, and I only had them in for 20 min, in a stoneware pan (which usually takes longer). Because of the brown-ness, they ended up looking like bran muffins. LOL It’s okay, though, because they still taste great!
Glad they stll turned out okay even though they were very dark. Not quite sure why they were dark. I guess try lowering the temp next time and maybe putting them on a lower shelf of the oven?
I just made these this evening. They were delicious and were just what I needed for all of my extra berries!
Glad you enjoyed the recipe!
This was my first time making any kind of fruity muffins, but I had some blueberries and strawberries at home that needed to be used/eaten soon, so I searched for a recipe and found this one! They turned out great! We love them! Thanks for sharing!
This is my favorite berry muffin recipe. So glad you like it.
I just made these for my dad’s birthday. I cut the sugar because he’s on the brink of being a diabetic. I substituted frozen blueberries for fresh and it worked really well. The muffins came out amazing! This was my first time making muffins and it was a breeze. Thanks for the recipe =)
I’m so glad you enjoyed this recipe!
Well better late than never… i can confirm that the blueberry and pineapple combo went down very well with my pops : )
Thanks for letting me know! I will definitely try it out next time I have some fresh pineapples and blueberries
I love this recipe, simple but delicious. Thank you from me and my Dad! Everytime he visits i whip him up a batch of these, and he loves them. Today I’m trying something different pineapple and blueberry. Will let you know if they are a success!
Oh pineapple and blueberry, I’ve never tried that combo. Sounds interesting. Glad you like the recipe!
Just out of the oven, can’t wait, smell awesome and baked up perfectly. Thank you!
Your comment is making me crave these. I need to make them again. haha!
Just made these for Easter! Absolutely delicious! The crunchy topping was great!
The crunchy topping is addicting! Definitely my favorite part.
Loved them…. My family loved them, they were so good. And loved the way the fruit was spread all through the muffin. Great taste in every bite. Most defenetly be doing these again
This is my go-to blueberry muffin recipe. I’ve never really found a desire to try other ones.
Fantastic recipe! They turned out great and the fruit didn’t sink to the bottom like usual 🙂
That;s my favorite part about this recipe. The batter is thick enough so the fruits don’t sink down
I made the muffins as written, i found the batter too dense added 1/2 cup applesauce yummy
The batter is pretty dense, but that also helps keep the berries from falling. I don’t think it tastes too dense once it bakes. It is more muffin than cake, but I still like it. Good to know that it still works with apple sauce
gonna try them… sound yummy 🙂