Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Sugar: 3/4 cup (150g)
- Baking powder: 2 teaspoons (10g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Butter, softened: 1/2 cup (113g)
- Eggs: 2 large
- Milk: 1 cup (240ml)
- Fresh strawberries, hulled and diced: 1 cup (140g)
- Fresh blueberries: 1 cup (140g)
Preparation Time:
15 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter, eggs, and milk until light and fluffy.
- Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
- Fold in the strawberries and blueberries.
- Fill the prepared muffin cups about 2/3 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per muffin (1/8 recipe):
- Calories: 250
- Total fat: 10g (15% of daily value)
- Saturated fat: 6g (30% of daily value)
- Cholesterol: 55mg (18% of daily value)
- Sodium: 160mg (7% of daily value)
- Total carbohydrates: 35g (12% of daily value)
- Dietary fiber: 2g (8% of daily value)
- Sugar: 26g
- Protein: 6g
Dish Characteristics:
- Fluffy and moist
- Bursting with juicy strawberries and blueberries
- Topped with a sprinkle of cinnamon sugar (optional)
- Perfect for breakfast, brunch, or an afternoon snack
User Comments:
- "These muffins are absolutely delicious! The combination of strawberries and blueberries is perfect."
- "My kids love these muffins. They're a great way to get them to eat fruit."
- "I made these muffins for a party and they were a hit! Everyone raved about how tasty they were."
Special Precautions and Tips:
- If you don't have fresh strawberries, you can substitute frozen strawberries that have been thawed and drained.
- To prevent the muffins from browning too quickly, cover the muffin tin with aluminum foil after 15 minutes of baking.
- Allow the muffins to cool for a few minutes before removing them from the muffin tin. This will help prevent them from breaking apart.
