These Strawberry Blueberry Crumb Muffins are the perfect mix of moist buttermilk muffin packed with fresh strawberries and blueberries topped with a thick crumb topping. They’re a favorite in our house. Sometimes we eat them slowly over cups of coffee and milk on a Saturday morning, and sometimes we grab a muffin in one hand and a backpack in the other as we rush off to school – either way they’re a special little treat to begin the day with.
The first time I made these they were unintentional. I was making blueberry muffins, but wound up being short on blueberries, so I chopped up some strawberries to make up for it. Everyone loved them, and a new breakfast favorite was born. I like to make a double batch on a weekend morning, so that we can enjoy them warm – then leave the leftovers in a airtight container on the counter where we can grab them as a quick breakfast the rest of the week. And don’t limit these to just breakfast! The kids love them for dessert, and I serve them as an afternoon snack when we have company too.
If you don’t have buttermilk handy (this seems to be the ingredient I’m always missing for some reason!) add 1 tablespoon lemon juice or vinegar to the milk, let it sit out on the counter for 5-10 minutes, then use that instead.
- 3 cups all purpose flour
- 1 cup white sugar
- 1/2 cup light brown sugar
- 1 teaspoon salt
- 1 tablespoon plus 1 teaspoon baking powder
- 2/3 cup vegetable oil
- 2 eggs
- 1 cup of buttermilk
- 1 cup fresh blueberries
- 1 cup fresh strawberries, washed, hulled and chopped
- 1 TBS Flour
- 1 cup brown sugar
- 2/3 cup all purpose flour
- 1/2 cup butter cubed
- 1 tablespoon ground cinnamon
- Preheat oven to 400 degrees.
- Grease muffin tins or line with muffin liners.
- Combine flour, sugar, salt and baking powder in a large bowl.
- In a smaller bowl combine vegetable oil, eggs and buttermilk.
- Mix this with the flour mixture then fold in blueberries and strawberries.
- Make the crumb topping by combining the brown sugar, flour and cinnamon, then cut in the butter.
- Fill 12 muffin cups about 3/4 way full and sprinkle generously with the crumb topping.
- Bake for 20-25 minutes or until done.