Strawberry Blueberry Muffins Recipes

STRAWBERRY-BLUEBERRY MUFFINS

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.

STRAWBERRY BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375. Spray 12 cup muffin tin with canola oil spray and set aside.
• In medium bowl, whisk together oil, applesauce, sugar, and eggs. Add vanilla, blueberries, and strawberries.
• In separate bowl, blend together flours, baking powder, and salt. Fold in half the flour mixture and then half the milk. Add remaining flour and milk, folding in just until blended.
• Scoop batter into prepared tin. Bake 25-30 minutes or until golden brown and toothpick inserted comes out dry.
• Allow muffins to cool for 20 minutes before removing from pan.

BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
• To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
• In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
• In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
• Let cool in the tins for 10 minutes, then remove and cool on wire racks.

STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees. Line muffin tins with paper liners.
• Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
• Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

JUMBO BLUEBERRY OR STRAWBERRY MUFFINS RECIPE - (4.3/5)

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.

WHOLE WHEAT OATMEAL STRAWBERRY BLUEBERRY MUFFINS

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.

STRAWBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. Gently fold in strawberries. Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffins cups about two-thirds full. For topping, combine flour, brown sugar and cinnamon; mix well. Cut in butter until crumbly. Sprinkle about 2-1/2 teaspoons over each muffin. , Bake at 425° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

STREUSEL STRAWBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, cream of tartar, baking soda and salt. In another bowl, combine eggs, yogurt and sour cream; stir into dry ingredients just until moistened. Fold in strawberries. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine the brown sugar, flour and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

BLUEBERRY AND STRAWBERRY MUFFINS

Steps:

• Line a muffin tin with the cases. Heat oven to 175c. Sieve flour and baking powder into a bowl, add the sugar and strawberry powder
• Whisk together eggs, milk, oil, maple syrup and vanilla extract until aerated
• Add to dry ingredients and mix together well, add blueberries and mix gently until combined.
• Spoon into the muffin cases and bake in middle of oven for approx 20 mins or until a tooth pick comes out clean. Place on rack when out of oven and wait for 10 mins before eating..best served warm.

STRAWBERRY-BUTTERMILK MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 16 regular-size muffin cups; spray baking cups with cooking spray.
• In large bowl, mix 2 cups flour, the granulated sugar, baking soda and salt. Stir in buttermilk, oil, vanilla and egg just until moistened. Stir in strawberries. Divide batter evenly among muffin cups.
• In small bowl, mix brown sugar, melted butter and ginger. Stir in 1/2 cup flour and the almonds with fork until crumbly. Sprinkle topping evenly over batter.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Serve warm.

WONDERFUL STRAWBERRY AND BLUEBERRY MUFFINS (OR CUPCAKES)

Steps:

• Heat oven to 200؛C, 400؛F, Gas Mark 6. Grease a muffin tray or use paper muffin cases.
• Place flour in a bowl and mash in the margarine using a fork. Stir in the sugar, eggs milk and essence and beat to a smooth consistency.
• Add the blueberries and mix gently so as not to break them open. Gently stir in the conserve, just enough to make a marbled effect.
• Spoon the mixture into the muffin cases dividing it equally. Sprinkle with crushed sugar lumps and bake for 20-25 minutes until well risen and brown.
• Leave to stand for a few minutes then cool on a wire rack.