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!
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Servings: 12
Calories: 172kcal
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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