Its almost Valentines Day and I was wanting to make something with a red color for breakfast and to share with our Fantabulous Valentine’s Day Favorites board. I happen to came across my Blueberry Strawberry muffin recipe and I knew that would be perfect. I love making something a little sweet for Mr. G.
What I really love about this recipe is the berry’s don’t fall to the bottom of the muffin. The batter is rather thick and that is what helps hold them in “place”. The topping on these is what really add that flavor. Just enough sweetness to make these a great muffin. A perfect time to make these now since its strawberry and blueberry season. Fresh fruit in the muffins.
Blueberry Strawberry Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1 cup fresh strawberries chopped into small cubes
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter cubed
- 1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries and strawberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with a fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Items I use to make this recipe: