Best 4 Strawberry Blueberry Muffins Recipes
Indulge in a delightful journey of flavors with our tantalizing Strawberry Blueberry Muffins. These muffins are a harmonious blend of sweet strawberries and juicy blueberries, bursting with freshness in every bite. Each muffin is a symphony of textures, with a tender crumb that crumbles perfectly in your mouth and a crisp, golden-brown top. Whether you're starting your day with a wholesome breakfast, treating yourself to an afternoon snack, or sharing a sweet delight with loved ones, these muffins are sure to satisfy your cravings. Dive into our collection of recipes, where you'll find variations to suit every taste preference. From classic muffins to gluten-free and vegan options, we have a recipe for every baker and dietary restriction. Get ready to embark on a delectable adventure with our Strawberry Blueberry Muffins!
Let's cook with our recipes!
STRAWBERRY-BLUEBERRY MUFFINS
Moist yummy muffins. I shared with all my neighbors!
Provided by Caycee
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffins cups or line with paper liners.
- Whisk oil, milk, and eggs together in a bowl. Combine flour, sugar, baking powder, and salt together in a separate bowl; fold in strawberries, blueberries, and jam. Stir milk mixture into flour mixture until just combined. Fill muffin cups with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the muffin tin for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 50.8 g, Cholesterol 32.6 mg, Fat 10.7 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 2 g, Sodium 377.3 mg, Sugar 21.6 g
WHOLE WHEAT OATMEAL STRAWBERRY BLUEBERRY MUFFINS
I developed this recipe to add more fiber and develop a better diet.
Provided by shauri
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix flour, oats, sugar, baking powder, baking soda, and salt together in a bowl. Combine milk, vegetable oil, egg, and vanilla extract in a separate bowl.
- Stir milk mixture into flour mixture until batter is combined. Fold in strawberries and blueberries. Spoon batter into prepared muffin pan until full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 minutes.
Nutrition Facts : Calories 163.9 calories, Carbohydrate 25.1 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 245.4 mg, Sugar 11.9 g
KITTENCAL'S MUFFIN SHOP JUMBO BLUEBERRY OR STRAWBERRY MUFFINS
These are bakery-quality muffins, the directions slightly differ from the regular method which is what sets these apart and the method that many bakeries use to make their muffins, the butter is mixed with the flour firstly to create a lighter-textured baked muffin, you may omit the berries and add in whatever you desire, chocolate chips, dried fruit etc, if using strawberries choose red very firm berries using soft berries will create a soft sticky dough --- these may be made up to 2 days ahead and stored in an airtight container at room temperature, rewarm in a 275°F oven for about 8 minutes --- see my recipe#78579 for greasing pans :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12-15 jumbo muffins
Number Of Ingredients 12
Steps:
- Set oven to 375 degrees F.
- Set oven rack to second-bottom position.
- Generously grease 12 jumbo muffin tins, then cut out circles of parchment paper (or waxed paper) to fit into the bottom of each muffin tin.
- In a large mixing bowl using an electric mixer blend the flour with sugar, butter and salt until mixture resembles a fine meal (reserve 1/2 cup of the mixture and transfer to a small bowl; set aside to sprinkle on top of muffins).
- In a small bowl mix together baking powder, baking soda, cinnamon and lemon zest to the remaining flour mixture; mix until combined.
- In a bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; gently mix just until combined (do not over mix!).
- Carefully fold in the blueberries or chopped strawberries.
- Divide the mixture between the muffin tins.
- Sprinkle the reserved streusel over tops of muffins.
- Bake for about 25-30 minutes, or until muffins test done (if using frozen berries baking time will increase slightly).
- Cool for about 5 minutes in tins then carefully lift out to a rack.
Nutrition Facts : Calories 402.6, Fat 13.1, SaturatedFat 7.8, Cholesterol 62.7, Sodium 483.8, Carbohydrate 64.7, Fiber 2, Sugar 29.2, Protein 7
JUMBO BLUEBERRY OR STRAWBERRY MUFFINS RECIPE - (4.3/5)
Provided by MicheleKH
Number Of Ingredients 12
Steps:
- Set oven to 375oF. 1. Set oven rack to second-bottom position. 2. Generously grease 12 jumbo muffin tins, and then cut out circles of parchment paper (or waxed paper) to fit into the bottom of each muffin tin. 3. In a large mixing bowl using an electric mixer blend the flour with sugar, butter and salt until mixture resembles a fine meal (reserve 1/2 cup of the mixture and transfer to a small bowl; set aside to sprinkle on top of muffins). 4. In a small bowl mix together baking powder, baking soda, cinnamon and lemon zest to the remaining flour mixture; mix until combined. 5. In bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; gently mix just until combined (do not over mix!). 6. Carefully fold in the blueberries or chopped strawberries. 7. Divide the mixture between the muffin tins. 8. Sprinkle the reserved streusel over tops of muffins. 9. Bake for about 25-30 minutes, or until muffins test done (if using frozen berries baking time will increaseslightly). 10. Cool for about 5 minutes in tins then carefully lift out to a rack.
Tips:
- Use fresh or frozen berries: Fresh berries are ideal for this recipe, but frozen berries can also be used. If using frozen berries, thaw them before adding them to the batter. Fresh or frozen Blueberries, and Strawberries need to be rinsed and thoroughly dried to remove excess juice before adding to the muffin batter.
- Don't overmix the batter: Overmixing the batter can result in tough muffins. Mix the batter just until the ingredients are combined.
- Fill the muffin cups evenly: Divide the batter evenly among the muffin cups. This will help ensure that the muffins bake evenly.
- Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to test if the muffins are done baking. Baking time may vary depending on the oven, so it's important to keep an eye on the muffins while they're baking.
- Let the muffins cool before serving: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These Strawberry Blueberry Muffins are a delicious and easy-to-make treat that are perfect for any occasion. With a moist and fluffy crumb, and a sweet and tangy flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy breakfast or snack, give these muffins a try!
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