Blueberry and Strawberry Muffins
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!
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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