Also, if you love these strawberry blueberry muffins, check out this recipe for lemon blueberry muffins. Prepare a muffin pan with 6 giant muffin cups or. Leave a comment below letting me know if you make these muffins! I would love your feedback. Directions To make the muffins: Preheat oven to 400 degrees F (the higher temperature insures a crunchy top. You won’t get a super crumbly topping, but they would still be a little crisp and sweet on the top. Place silicone liners or paper liners in 15 cups in muffin pans or coat the cups with cooking spray. If you’re looking for something a little less messy, you could just top these muffins with some cinnamon sugar. But, I’ll tell you this crumb topping was #worthit. My muffin tin was a little messy after adding the crumb topping and baking the muffins. Step 4: Whisk the wet mixture into the dry and mix just until combined. Step 3: In another medium bowl mix together the wet ingredients. Step 2: In a large mixing bowl add the dry ingredients and whisk together. You wan the butter to still have some texture (a little smaller than a pea). Step 1: In a small bowl add the crumb topping ingredients and mix until combined and set aside. The butter will begin to crackle, and then eventually foam. Brown your butter: add cup butter to a large saucepan and place over medium heat. When it comes to the cold butter, using your hands is easiest to make sure everything is well mixed but not over mixed. Line a 12 cup muffin pan with liners and spray them with cooking spray. I would highly recommend using your hands to mix the crumb topping. It’s ok if it happens to a few berries, but it will tint the color of the batter.Īllow the muffins to cool for 10-15 minutes before taking them out of the tin and cooling on a drying rack. When you fold in the berries be super careful to not burst the blueberries or mash the strawberries.
There’s just something about Michigan blueberries that really make a difference. I used fresh strawberries and fresh blueberries (that we picked in West Olive) for this recipe. The combination of a sweet strawberry with a tart blueberry is what truly makes these muffins delicious. My nephews gave this strawberry blueberry muffins recipe two thumbs up! Strawberry Blueberry Muffins These muffins are perfect for breakfast, morning or afternoon snack, and the best part is they’re kid approved. Add oil, egg and buttermilk.to the flour mixture and mix until just barely incorporated. Then for something a little extra, I added a crunchy/sweet/crumbly topping that really takes these muffins to the next level. In a large bowl, whisk together 1 cups flour, cup sugar, teaspoon salt and 2 teaspoons baking powder set aside.
What do you get when you combine strawberries and blueberries in a muffin? The best combination ever! I had a handful of strawberries and blueberries that needed to be used, so I whipped up these delicious muffins.
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