Strawberry-Blueberry Muffins: 5 Best Brunch Ideas Today
These bakery-style strawberry-blueberry muffins are moist, lightly sweetened, and bursting with fruit flavor. Easy to prepare in minutes, they’re perfect for brunch, breakfast, or as a healthy snack. Enjoy them fresh-baked, freeze for later, or pair with your favorite savory brunch dishes.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: 33–37 minutes
- Yield: 12 muffins 1x
- Category: Desserts and baked goods
- Cuisine: American
Ingredients
Berry Base
- 1 cup fresh strawberries, hulled and chopped
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 2 tablespoons flour (for dusting berries)
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter (or plant-based alternative), softened
- ⅓ cup honey or cane sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup unsweetened almond milk (or dairy milk)
Instructions
Preheat the oven to 375°F (190°C) and line or grease a 12-cup muffin tin.
Rinse berries, hull and chop strawberries, and flour both fruits.
Sift flour, baking powder, baking soda, and salt in a large bowl.
Cream butter and sugar in a separate bowl, then beat in eggs and vanilla.
Stir in almond milk.
Gently fold the wet mixture into the dry ingredients until just combined.
Gently fold in the flour and berries.
Divide the batter among the muffin cups, filling them ¾ full.
Bake for 18–22 minutes, until golden brown and a toothpick inserted into the center comes out clean.
Cool 5 minutes in the tin, then transfer muffins to a wire rack for 10–15 minutes before serving.
Notes
Don’t overmix the batter; it should be lumpy. Flour berries to prevent sinking. Store muffins airtight for up to 3 days, refrigerate for 5–7 days, or freeze for 2 months. Easily adapted with gluten-free or dairy-free substitutes.
Keywords: Strawberry-blueberry, muffins, Brunch, Easy, Healthy, Berries, Bakery-style