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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.
4.67 from 3 votes
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Course: Muffins
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 174kcal
Author: Mel Lockcuff



  • Pre-heat the oven to 375°F.
  • Line the muffin cups with cupcake liners (or grease the muffin cups well if not using liners).
  • 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.
  • Add in the baking powder, salt, and flour, mixing well.
  • Gently fold in the chopped strawberries and blackberries by hand.
  • Lastly, pour or scoop the batter into the muffin cups. I used this batter spoon to make this step easier.*
  • 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.
  • Allow the muffins to cool in the muffin tin for about 10 minutes. Then remove them to a wire rack to cool completely.


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


Serving: 1g | Calories: 174kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 159mg | Fiber: 1g | Sugar: 14g
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