Description
Soft, fluffy Classic Strawberry Blueberry Muffins packed with juicy berries and a hint of lemon zest. Perfect for breakfast, brunch, or an easy snack.
Ingredients
2 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 tsp salt
1 1/4 tbsp baking powder
1 1/4 cups blueberries
6 oz strawberries, hulled and diced (about 1/2-inch pieces)
1/2 tsp lemon zest
2 large eggs, room temperature
1 cup milk
1/2 cup unsalted butter, melted and slightly cooled
1 tsp vanilla extract
Instructions
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with liners or grease well.
2. In a large bowl, whisk together flour, sugar, salt, and baking powder.
3. Add blueberries, diced strawberries, and lemon zest to the dry ingredients and gently toss to coat.
4. In a separate bowl, whisk eggs, milk, melted butter, and vanilla until smooth.
5. Pour wet ingredients into dry ingredients and stir just until combined (do not overmix).
6. Divide batter evenly into the muffin cups, filling each about 3/4 full.
7. Bake 20–24 minutes, until tops are lightly golden and a toothpick comes out clean.
8. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool.
Notes
Do not overmix the batter—stir just until no dry flour remains for the fluffiest muffins.
Tossing berries in the dry mix helps keep them from sinking.
Using frozen berries? Add straight from the freezer (do not thaw) to prevent color bleeding.
Storage: keep airtight at room temp up to 2 days, fridge up to 5 days, or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg