Bakery Style Blackberry and Strawberry Muffins

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Bake a batch of homemade blackberry and strawberry muffins with fresh berries. Simple and easy, bakery style breakfast recipe from scratch.

freshly baked blackberry and strawberry muffins in basket with teal gingham napkin

Is there anything better than a batch of berry muffins baking in the oven, their lovely smell wafting through the air, tantalizing both your nose and stomach?

Oh my gosh, I love it when berry picking season rolls around because that means it's also muffin season.

Now these muffins could be considered mixed berry muffins, but I didn't include blueberries, so I feel a li'l funny calling them mixed berry. They're a little bit blackberry muffins and a lot strawberry muffins.

A few fresh blackberries with a lot of fresh strawberries, all chopped up and added to the batter, make a great breakfast muffin.

Slather soft butter on these very berry muffins, and you've got a mouthwatering morning treat everyone will love.

Want another flavor? Try these pumpkin spice cake muffins instead!

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my baking tips, important baking info for this recipe, and similar recipe ideas – and get straight to the strawberry muffin recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

HOW TO MAKE STRAWBERRY MUFFINS

While you do need to wash and prep the berries, making these fruit muffins is a pretty simple process.

I do use cupcake liners (just to save time washing the muffin tin), but you don't have to use them. You can bake your muffins without any liners at all.

First you'll need to mix up the muffin batter…

  1. First you'll need to cream (or mix) the butter and sugar in a large bowl until you have a light and fluffy mixture; then beat in the egg, and blend in the milk.
  2. Next stir in the dry ingredients. (You'll find all the ingredient amounts in the recipe card below.)
  3. Gently fold in the chopped strawberries and blackberries by hand.
  4. Finally, you can pour or scoop the batter into lined (or unlined but well greased) muffin cups. I used this batter spoon to make this step easier.
mixing berry muffins batter in KitchenAid mixing bowl and scooping muffin batter into lined muffin cups

I don't usually add any topping to these muffins, but if you want, you can sprinkle a little bit of sugar on top before you bake them.

Then just bake the muffins, allow them to cool in the muffin tin for about 10 minutes, and remove them to a wire rack to fully cool.

mixed berry muffins cooling on wire rack

Of course, my family likes to grab them while they're still warm… They are the best when they're still warm from the oven.

CAN I USE FROZEN BERRIES IN PLACE OF FRESH?

Yes, you can use frozen strawberries and blackberries, but be sure to use them frozen. In other words, don't thaw them first.

The Kitchn has some great tips for how to bake with frozen berries, including rolling them in just a little bit of flour before adding them to the batter. This helps prevent “bleeding.”

Another way I prevent my berries from turning my batter blue, purple, or green is to gently mix them in by hand. At the very end, after everything else has been added and mixed, gently fold the berries into the batter.

HOW CAN I MAKE GLUTEN-FREE MUFFINS?

To make gluten-free muffins, simply switch out the all-purpose flour for gluten-free flour. My favorite right now is Cup4Cup Gluten-Free Flour.

bite out of strawberry blackberry muffin on cupcake liner with glass of milk

WHAT ABOUT DAIRY-FREE?

Hey, I get it. I have a friend who has a severe allergy to anything dairy.

So, if I were going to attempt to make these muffins dairy-free (and fair warning, I have not tried this)…

I would sub coconut oil or another acceptable oil for the butter, and then use a dairy-free milk like almond milk instead of whole milk.

CAN YOU FREEZE STRAWBERRY MUFFINS?

You sure can.

In fact, you can make muffins ahead of time, freeze them, and thaw them when you need them. They can be a surprise or unexpected treat that way.

Just be sure, if you do freeze them, to put them in a sealed container or freezer bag so they don't get freezer burn.

berry muffins in gingham lined basket with jar of milk

MORE BERRY RECIPES TO ENJOY:

SHOP KITCHEN TOOLS FOR THIS RECIPE:

Mixer or Large Mixing Bowl

Spatula

Batter Spoons or Batter Dispenser

Muffin Tin

Cupcake Liners (optional)

GET THE PRINTABLE STRAWBERRY MUFFIN RECIPE

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bakery style blackberry and strawberry muffin recipe

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Yield: 12 servings

Bakery Style Blackberry and Strawberry Muffins

Bakery Style Blackberry and Strawberry Muffins

Bake a batch of homemade blackberry and strawberry muffins with fresh berries. Simple and easy, bakery style breakfast recipe from scratch.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

Instructions

  1. Pre-heat the oven to 375°F.
  2. Line the muffin cups with cupcake liners (or grease the muffin cups well if not using liners).
  3. Cream (or mix) the butter and sugar in a large bowl until you have a light and fluffy mixture.
  4. Then beat in the egg, and blend in the milk.
  5. Add in the baking powder, salt, and flour, mixing well.
  6. Gently fold in the chopped strawberries and blackberries by hand.
  7. Lastly, pour or scoop the batter into the muffin cups. I used this batter spoon to make this step easier.*
  8. Bake the muffins at 375°F for about 25 to 30 minutes or until the tops are golden and a cake tester or toothpick comes out clean.
  9. Allow the muffins to cool in the muffin tin for about 10 minutes. Then remove them to a wire rack to cool completely.

Notes

*Optional Step: Sprinkle the tops of the unbaked muffins with a bit of extra sugar.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 174 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 31mg Sodium: 159mg Carbohydrates: 27g Fiber: 1g Sugar: 14g Protein: 3g

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