Strawberry Blackberry Muffins

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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.
  • 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.
fresh strawberries in white bowl, ready for berry muffins

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

  1. 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.
  2. In a separate bowl, whisk together the baking powder, salt, and flour. Then stir those dry ingredients into the buttery sugar mixture.
  3. Gently fold the chopped berries into the batter.
  4. Scoop the muffin batter into the prepared muffin tin; I like to use a batter spoon to make this step a little bit easier.
steps for how to mix up strawberry blackberry muffin batter in stainless steel mixing bowl, then scooping batter into lined muffin tin
  1. 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.
baked blackberry strawberry muffins in old muffin tin

We love to slice open the muffins and slather them up with fresh butter; they're oh so good!

sliced and buttered strawberry blackberry muffin on cupcake liner

Expert Tips and Recipe FAQ's

How do you keep berries from sinking in the muffins?

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.

How should I store leftover muffins?

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.

Can I freeze berry muffins?

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.

berry muffins cooling on wire rack

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.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

pile of strawberry blackberry muffins on wire rack

Strawberry Blackberry Muffins

Bake a batch of soft and fluffy strawberry blackberry muffins to serve with breakfast or brunch. Deliciously easy bakery style muffin recipe!
5 from 2 votes
Print Pin Rate
Course: Breads & Muffins, Breakfast & Brunch
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Calories: 172kcal
Author: Mel Lockcuff

Ingredients

  • 6 tablespoons unsalted butter softened
  • 3/4 cup cane sugar
  • 1 large egg
  • 1/3 cup whole milk
  • 1 1/2 cups all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 cup strawberries chopped
  • 1/2 cup blackberries chopped

Instructions

  • 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.

Notes

Store leftover muffins 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.

Nutrition

Serving: 1Servings | Calories: 172kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 107mg | Potassium: 113mg | Fiber: 1g | Sugar: 14g | Vitamin A: 223IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg
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28 thoughts on “Strawberry Blackberry Muffins”

  1. Okay- you people need to stop posting yummy food on your blogs! It look delicious and you are making me hungry!

    But this recipe looks pretty easy so I will have to try it out with my little man :-) Healthy muffins are always welcome!

    Reply

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