Bursting with juicy strawberries and blueberries, enjoy these healthy blueberry strawberry muffins for breakfast or as a healthy snack.
Double berry muffins, made with whole wheat flour and yogurt, are so much better than bakery muffins. Better taste, better for you, better price.
I checked the nutrition information for muffins at a favorite restaurant/bakery of mine. Each blueberry muffin has 460 calories, 18 grams of fat, and a whopping 40 grams of sugar! Not to mention that each muffin will run you almost three dollars.
Wow! That kind of blows me away! Make your own muffins, folks! It’s not difficult and you’ll save tons of money, and be healthier, too.
These delicious blueberry strawberry muffins have half the calories of those bakery muffins, only 11 grams of fat, and 13 grams of sugar. Plus, there’s the added benefit of whole wheat flour and LOTS of fresh berries. You won’t have to wonder where the berries are in these muffins! Two cups of berries in every batch.
About these blueberry strawberry muffins:
Muffins are easy to make. The only equipment you’ll need is muffin tins, two bowls, a spoon, and an oven.
Begin by preheating your oven and getting the tins ready. I like to spray them with non-stick cooking spray but you can use cupcake liners if you prefer.
Mix the wet ingredients in a bowl or large measuring cup: yogurt, oil, strawberry jam, vanilla extract. In another bowl, mix the dry ingredients. Add the berries to the dry ingredients and gently mix them in. By coating them with flour, they will have less of a tendency to sink to the bottom of the muffins.
Add the wet ingredients to the dry, mix just until blended. You don’t want to overmix the muffin batter, just stir until the dry and wet ingredients are combined.
Evenly divide the batter into the muffin tins and bake your muffins. They’ll take about 18 minutes.
How will you know they’re done? You can check them with a toothpick to see if they’re done. Just stick a toothpick near the center of one of the muffins. Take it out and look at it. Did the toothpick come out clean? Is there a couple of crumbs stuck to it? Then the muffins are done! If there’s still sticky batter clinging to the toothpick, put the muffins back in the oven for a couple of minutes.
There, you made your own muffins! Easy, peasy, right? Enjoy your delicious blueberry strawberry muffins and bask in the knowledge that you saved money and calories. And it doesn’t get fresher than right out of the oven!
Hint: Make a double batch and freeze some to eat later. Put them in a freezer safe bag and freeze up to 2 months.
Make these muffins your own:
- Only have one kind of berry? That’s just fine! Use 2 cups of any combination of berries.
- Want to add a little chocolate? O course you do! Try these strawberry chocolate chip muffins — so good!
- Don’t have strawberry jam? Don’t worry about it, just leave that out.
- Prefer 100% whole wheat? That will work fine, the muffins will be a little denser and heavier but will taste great!
- Don’t like any whole wheat? No problem, just use 2 cups of all-purpose unbleached flour.
- Use regular yogurt instead of Greek yogurt. Or use sour cream, milk, or buttermilk. Low fat or regular, doesn’t matter.
I have more delicious better-for-you muffin recipes that I’m sure you’ll love. Try:
- 2 large eggs
- 1 cup low fat Greek yogurt (or sour cream)
- ½ cup canola or vegetable oil
- 2 tablespoons strawberry jam
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup strawberries, hulled and diced
- 1 cup blueberries, fresh or frozen
- Preheat oven to 400℉. Prepare 12 muffin cups by spraying lightly with non stick spray or line with paper liners.
- In medium sized bowl, whisk together eggs, yogurt or sour cream, oil, strawberry jam, and vanilla.
- In separate bowl, whisk together flour, sugar, baking powder, and salt. Add berries, and lightly stir until berries are coated and dispersed.
- Fold wet ingredients into dry ingredients, mixing gently just until combined.
- Divide batter into muffin cups. Bake for 18 minutes, or until toothpick inserted in center comes out clean or with crumbs clinging. Cool for 10 minutes before removing from tins. Serve warm or at room temperature.
- If preferred, use 2 cups whole wheat flour or 2 cups all-purpose flour.
- Use all blueberries or all strawberries.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.