Strawberry-Blueberry Muffins Recipe - Allrecipes.com
Strawberry-Blueberry Muffins Recipe
  • READY IN 50 mins

Strawberry-Blueberry Muffins

Recipe by  

"Moist yummy muffins. I shared with all my neighbors!"

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffins cups or line with paper liners.
  2. 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.
  3. 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.
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Reviews More Reviews

Jun 25, 2013

I should have read this recipe thoroughly before beginning. Says it makes 12 muffins but uses 3 1/2 C flour. Good thing I was prepared for 24. Also.. they are virtually tasteless. A little more sugar and some cinnamon might help. Not sure I'll bother making them again.

 
Jul 10, 2014

I have been making muffins for years. At work I am known as the muffin lady. But I wish I could say this is the best muffin recipe I have ever tried. Makes a lot more than 12 muffins. Not very tasty and rather heavy. I don't think I will make these again. I made two batches with the same results--foolish me.

 

5 Ratings

Jul 02, 2013

I made them in the BIG muffin pan, and I did add a little cinnamon to them but all in all they were great. Love the fresh strawberries and blueberries in them.We will make them again.

 
Jan 21, 2015

I made this but I made some changes based on others reviews. I added an extra egg, instead of one cup white sugar I used half light Brown sugar and half white sugar. I also added one teaspoon of pure vanilla extract and two teaspoons of cinnamon, as well as substituted vegetable oil with butter flavored shortening plus one tablespoon of vegetable oil. After making the batter I put it in the refrigerator and let it cool for an hour. Baking only took approximately 15 minutes. My end result was light and fluffy, and delicious. The only thing I wish was different was the fruit settled to the bottom of the muffin instead of throughout

 
Jun 11, 2014

Loved this recipe. I altered it and used less sugar and lots more jam. And a tin of crushed pineapple instead of the strawberries and blueberries. Very moist and tasty without being too sweet

 

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Nutrition

  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 50.8 g
  • 16%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 10.7 g
  • 17%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 377 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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