What do you get when you combine strawberries and blueberries in a muffin? The best combination ever! I had a handful of strawberries and blueberries that needed to be used, so I whipped up these delicious muffins. Then for something a little extra, I added a crunchy/sweet/crumbly topping that really takes these muffins to the next level. These muffins are perfect for breakfast, morning or afternoon snack, and the best part is they’re kid approved. My nephews gave this strawberry blueberry muffins recipe two thumbs up!
Strawberry Blueberry Muffins
The combination of a sweet strawberry with a tart blueberry is what truly makes these muffins delicious. I used fresh strawberries and fresh blueberries (that we picked in West Olive) for this recipe. There’s just something about Michigan blueberries that really make a difference. When you fold in the berries be super careful to not burst the blueberries or mash the strawberries. It’s ok if it happens to a few berries, but it will tint the color of the batter.
Strawberry Blueberry Muffins with Crumb Topping
Ingredients
Muffins:
- 1 1/2 cups All-Purpose Flour
- 3/4 cup Sugar
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1/4 tsp Cinnamon
- 1/3 cup Vegetable Oil
- 1 Egg At room temperature
- 1/3 cup Milk I used skim milk
- 3/4 cup Fresh Blueberries
- 1/2 cup Fresh Strawberries Chopped
Crumb Topping
- 1/2 cup Sugar
- 1/3 cup All-Purpose Flour
- 1/4 cup Cold Butter Cut into cubes
- 3/4 tsp Cinnamon
- 1/8 tsp Nutmeg
Instructions
- Preheat your oven to 400 degrees F. Line your muffin tin with muffin liners.
- In a large bowl start by combining the ingredients for the muffin batter. Whisk together the flour, sugar, salt, baking powder and cinnamon. Then add the vegetable oil, egg and milk. Mix together until the ingredients are well mixed.
- To this muffin batter add the blueberries and strawberries. Fold the berries into the batter, but don't overmix.
- In a small bowl combine the ingredients for the crumb topping. Mix the sugar, flour, cold butter, cinnamon and nutmeg with your hands. Mix the ingredients with your hands until the butter becomes the size of peas and the ingredients are mixed.
- Pour the muffin batter into your prepared muffin tin. Add the crumb topping on top of each muffin.
- Bake the muffins for 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 10-15 minutes before taking them out of the tin and cooling on a drying rack.
Crumb Topping
I would highly recommend using your hands to mix the crumb topping. When it comes to the cold butter, using your hands is easiest to make sure everything is well mixed but not over mixed. You wan the butter to still have some texture (a little smaller than a pea). My muffin tin was a little messy after adding the crumb topping and baking the muffins. But, I’ll tell you this crumb topping was #worthit. If you’re looking for something a little less messy, you could just top these muffins with some cinnamon sugar. You won’t get a super crumbly topping, but they would still be a little crisp and sweet on the top.
Leave a comment below letting me know if you make these muffins! I would love your feedback. Also, if you love these strawberry blueberry muffins, check out this recipe for lemon blueberry muffins. The hint of lemon and tart blueberries are so good in these muffins.
Sherri Allen says
Delicious. I’m not much for baking but I saw this recipe and just had to try it. Love them!
Terry White says
I made these without sugar and added half a cup of honey instead, using sugar only in the crumble topping.. I also added roasted walnuts. They were delicious!