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–+ servings
Muffin tin with muffins in it that are flecked with blueberries and strawberries.
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4.72 from 7 votes

Strawberry Blueberry Muffins

Bursting with juicy strawberries and blueberries, these strawberry blueberry muffins can be enjoyed for breakfast or as a healthy snack. Homemade muffins are more economical than bakery muffins, and they are so delicious!
Prep Time15 minutes
Cook Time18 minutes
Additional Time10 minutes
Total Time43 minutes
Course: Breads & Muffins
Cuisine: American
Servings: 12
Author: Rachel Gurk

Ingredients

  • 2 large eggs
  • 1 cup low fat Greek yogurt (see note)
  • ½ cup canola or vegetable oil
  • 2 tablespoons strawberry jam
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (can use all-purpose flour instead)
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup strawberries, hulled and diced
  • 1 cup blueberries, fresh or frozen

Instructions

  • 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.
    2 large eggs, 1 cup low fat Greek yogurt, ½ cup canola or vegetable oil, 2 tablespoons strawberry jam, 1 teaspoon vanilla extract
  • In separate bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
    1 cup all-purpose flour, 1 cup whole wheat flour, ½ cup sugar, 2 teaspoons baking powder, ¼ teaspoon salt
  • Add berries to the flour mixture and lightly stir until berries are coated with flour 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.
  • Cool for 10 minutes before removing from tins. Serve warm or at room temperature.

Notes

  • Yogurt: Any type of plain unsweetened yogurt can be used. Buttermilk or sour cream can be substituted, if desired.
  • Flour: If preferred, use 2 cups whole wheat flour or 2 cups all-purpose flour, or any ratio you prefer. 
  • Berries: Use all blueberries or all strawberries, or another berry of your choice. Another option is to use only one type of berry and substitute 1 cup of chocolate chips instead. 
  • Storage: Cool muffins completely before storing in an airtight container. They'll keep for a few days at room temperature, or refrigerate for up to a week. Muffins can be frozen for up to 3 months. 

Nutrition

Serving: 1muffin | Calories: 234kcal | Carbohydrates: 29g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 32mg | Sodium: 141mg | Potassium: 90mg | Fiber: 2g | Sugar: 13g | Vitamin A: 65IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 1mg

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