Bake up a batch of soft and fluffy strawberry blackberry muffins to serve with breakfast or brunch. Delicious bakery style muffin recipe that's filled with berries and so simple and easy to make!
This is the perfect time of year for any type of berry recipe. This past weekend we were so busy trying to get things done outside, that I felt the need for a baking break. What better thing to do than to make homemade blackberry strawberry muffins?
Spread a little butter on berry muffins, and you have a delicious snack filled with wonderful, berry-licious flavors.
Why You'll Love This Recipe
- Muffins are so easy to make, especially when you use muffin liners, making for easy cleanup. These muffins are almost as easy as my Bisquick muffins.
- They're filled with strawberries and blackberries.
- These muffins are so soft and fluffy.
- They're perfect for breakfast, brunch, or a quick snack.
- Most of the ingredients, you probably already have on hand.
Ingredients and Substitutions Notes:
You need a handful of simple ingredients to make these muffins.
- Unsalted Butter – I prefer to use unsalted butter, so I can more easily control the amount of salt that goes into the muffins.
- Cane Sugar – You can also use granulated sugar.
- Large Egg – The fresher, the better, especially if you have farm fresh eggs.
- Whole Milk – You can substitute 2% milk or even skim milk, but I prefer to use the wholesome goodness of raw whole milk.
- Baking Powder – If you decide to make these muffins gluten-free, you might also want to add a little bit of xanthan gum, along with the baking powder.
- Salt – My favorite type of salt is Redmond sea salt.
- All-Purpose Flour – We use an unbleached all-purpose flour; you can also make delicious muffins with a good gluten-free flour.
- Berries – You'll need chopped up blackberries and strawberries for these muffins. You can also use frozen berries instead of fresh; just don't thaw them first; go ahead and add them into the batter frozen.
How to Make Strawberry Blackberry Muffins
While you do need to wash and prep the berries, making these fruit muffins is a pretty simple process.
I do use cupcake liners (just to save time washing the muffin tin), but you don't have to use them. You can bake muffins without any liners at all; just be sure to grease the cups in the tin.
Be sure to pre-heat the oven to 375° F before mixing up the batter.
Mix up the Muffin Batter and Bake
- Cream (or mix together) the butter and sugar in a large mixing bowl until the mixture is light and fluffy. Then beat in the egg, and blend in the milk.
- In a separate bowl, whisk together the baking powder, salt, and flour. Then stir those dry ingredients into the buttery sugar mixture.
- Gently fold the chopped berries into the batter.
- Scoop the muffin batter into the prepared muffin tin; I like to use a batter spoon to make this step a little bit easier.
- Then just bake the muffins at 375° F for about 25-30 minutes, or until the tops are golden and a toothpick comes out clean.
We love to slice open the muffins and slather them up with fresh butter; they're oh so good!
Expert Tips and Recipe FAQ's
This batter is a really thick muffin batter, so it's very unlikely the berries will sink. If it were a thinner batter, I'd recommend rolling the berries in the flour mixture before mixing them into the batter; but it's really not necessary because of how thick the batter is.
You can store them in an airtight container on the counter. If you want them to stay fresher for longer, you can put them in the fridge, then re-heat before eating.
Yes, you can. In fact, it's really easy to do so. Just put them in a freezer bag or airtight container and put them in the freezer. They should keep for at least 3 months.
More Berry Recipes
Some of my favorite recipes include strawberry and blackberry recipes, but I also love blueberries. Here are a few of my favorites.
- Homemade blueberry muffins
- Blackberry jam without pectin – You can serve this with your muffins, yum!
- Strawberry shortcake with biscuits
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Strawberry Blackberry Muffins
- Pre-heat the oven to 375° F. Line muffin tins with cupcake liners.
- Cream (or mix together) the butter and sugar in a large mixing bowl until the mixture is light and fluffy.
- Then beat in the egg, and blend in the milk.
- In a separate bowl, whisk together the flour, baking powder, and salt. Then stir those dry ingredients into the buttery sugar mixture.
- Gently fold the chopped berries into the batter.
- Scoop the muffin batter into the prepared muffin tins; I like to use a batter spoon to make this step a little bit easier.
- Bake the muffins at 375° F for about 25-30 minutes, or until the tops are golden and a toothpick comes out clean.
- Serve while warm. We love to slice open the muffins and slather them up with fresh butter.