I packed these big bakery style muffins with juicy strawberries and blueberries until every bite is bursting with bright, sweet fruit. One look at those golden tops and berry-streaked centers, and I know you’ll want the whole batch.

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I’m obsessed with these bakery style strawberry blueberry muffins because they’re big, bold, and absolutely loaded with fruit. I want a muffin that feels worth it, with tall tops, tender centers, and those juicy pockets from fresh blueberries and fresh strawberries in every bite.

But the real pull for me is that sweet-tart berry burst against a soft, buttery crumb. No sad little snack muffin energy here.

The good stuff. I love how they taste like peak berry season, even when I’m just standing at the counter eating one straight from the wrapper like I have zero plans to share.

Ingredients

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All-purpose flour gives these muffins that soft, bakery-style crumb you’re hoping for.
Granulated sugar adds sweetness and helps the tops get a little golden.
Baking powder and baking soda bring the lift, so they don’t bake up sad.
Fine salt keeps the sweetness balanced.
Basically, it makes everything taste more real.
Buttermilk adds tenderness and a tiny tang that works so well with berries.
Sour cream or Greek yogurt makes the muffins moist, rich, and not dry.
Melted butter brings cozy flavor and that soft, almost cake-like bite.
Eggs hold everything together and give the muffins a little structure.
Vanilla adds warmth, like the muffin version of a comfy sweater.
Lemon zest and juice brighten the berries without making things too tart.
Blueberries burst into juicy little pockets.
You’ll want one in every bite.
Strawberries add fresh sweetness and pretty pink bits throughout the muffins.
Plus, coarse sugar on top gives that crunchy bakery muffin finish.

Ingredient Quantities

2 cups (250 g) all purpose flour

3/4 cup (150 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (240 ml) buttermilk or milk

1/2 cup (120 g) sour cream or Greek yogurt

1/2 cup (113 g) unsalted butter, melted and cooled

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1 cup (150 g) fresh blueberries

1 cup (150 g) fresh strawberries, hulled and roughly chopped

1 tablespoon all purpose flour for tossing berries

Coarse sugar for sprinkling on top, optional

How to Make this

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1. Preheat oven to 400°F (200°C). Line a 12 cup muffin tin with paper liners or grease the cups and set aside.

2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt.

3. In a separate bowl whisk 1 cup (240 ml) buttermilk or milk, 1/2 cup (120 g) sour cream or Greek yogurt, 1/2 cup (113 g) melted and cooled unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract, 1 teaspoon lemon zest and 1 tablespoon fresh lemon juice until smooth.

4. Make a well in the dry ingredients and pour in the wet ingredients. Stir gently with a spatula just until combined and no large streaks of flour remain. Do not overmix.

5. Toss 1 cup (150 g) fresh blueberries and 1 cup (150 g) fresh strawberries, hulled and roughly chopped, with 1 tablespoon all purpose flour in a small bowl to coat. Fold the coated berries into the batter gently to distribute.

6. Divide the batter among the prepared muffin cups, filling each about 3/4 full for bakery height.

7. If desired sprinkle coarse sugar on top of each muffin for a crunchy finish.

8. Bake at 400°F (200°C) for 5 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for 13 to 18 minutes more, or until a toothpick inserted in the center comes out with a few moist crumbs.

9. Cool muffins in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely or serve warm.

Equipment Needed

1. 12 cup muffin tin (or alternative muffin pan)
2. Paper liners or a pastry brush for greasing the cups
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber or silicone spatula
7. Measuring cups and measuring spoons
8. Small bowl for tossing berries
9. Wire cooling rack and a toothpick or cake tester for doneness

FAQ

Can I use frozen berries instead of fresh? Yes. Do not thaw fully; toss frozen berries in the 1 tablespoon flour, fold gently into batter cold, and bake a few minutes longer until a toothpick comes out clean.

How do I prevent soggy muffins from berry juices? Toss berries in flour to absorb excess juice, fold them in gently to avoid crushing, and avoid overmixing the batter which can release more juice.

Can I substitute milk for buttermilk? Yes. To mimic buttermilk, add 1 tablespoon lemon juice to 1 cup milk and let sit 5 minutes. You can also use plain yogurt or thinned sour cream.

What if I do not have sour cream? Use Greek yogurt in equal measure. For a thinner texture, whisk in a little milk to reach the same consistency as sour cream.

How should I store and reheat the muffins? Store at room temperature in an airtight container up to 2 days or refrigerate up to 5 days. Reheat in a 325 F oven for 5 to 8 minutes or microwave 15 to 25 seconds.

Can I freeze these muffins? Yes. Cool completely, wrap individually or place in a freezer bag, and freeze up to 3 months. Thaw at room temperature or warm in a low oven.

Bakery Style Strawberry Blueberry Muffins Recipe Substitutions and Variations

Buttermilk or milk: For 1 cup buttermilk, use 1 cup milk plus 1 tablespoon lemon juice or white vinegar, let sit 5 minutes until slightly thickened.
Sour cream or Greek yogurt: Use equal parts plain full fat yogurt if you have only regular yogurt, or swap with an equal amount of mascarpone for a richer crumb.
Unsalted butter, melted and cooled: Replace with an equal volume of neutral oil such as canola or light olive oil; for a hint of flavor use melted coconut oil in the same amount.
All purpose flour: For a gluten free option, use a 1-to-1 gluten free baking blend with xanthan gum included, keeping the same total weight.

Pro Tips

1. Let the eggs and dairy come to room temperature before mixing. They blend more easily with the melted butter, which helps produce taller, lighter muffins.

2. When folding in the berries, use a gentle hand and a wide spatula. Overmixing will develop gluten and make the crumb tough, and rough handling will crush the berries and dye the batter.

3. Tossing the fruit in the tablespoon of flour is great, but do it just before adding to the batter and remove any large berry juices. If berries are especially wet, pat them dry so they do not sink to the bottom or bleed too much color.

4. Start with the higher temperature for the first few minutes to get an initial oven spring, then lower the heat. Check doneness with a toothpick and resist overbaking so the muffins stay moist. Let them rest a few minutes in the pan before transferring to a rack to finish cooling.

Bakery Style Strawberry Blueberry Muffins Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

245

kcal

Equipment: 1. 12 cup muffin tin (or alternative muffin pan)
2. Paper liners or a pastry brush for greasing the cups
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber or silicone spatula
7. Measuring cups and measuring spoons
8. Small bowl for tossing berries
9. Wire cooling rack and a toothpick or cake tester for doneness

Ingredients

2 cups (250 g) all purpose flour
3/4 cup (150 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (240 ml) buttermilk or milk
1/2 cup (120 g) sour cream or Greek yogurt
1/2 cup (113 g) unsalted butter, melted and cooled
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 cup (150 g) fresh blueberries
1 cup (150 g) fresh strawberries, hulled and roughly chopped
1 tablespoon all purpose flour for tossing berries
Coarse sugar for sprinkling on top, optional

Directions

Preheat oven to 400°F (200°C). Line a 12 cup muffin tin with paper liners or grease the cups and set aside.
In a large bowl whisk together 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt.
In a separate bowl whisk 1 cup (240 ml) buttermilk or milk, 1/2 cup (120 g) sour cream or Greek yogurt, 1/2 cup (113 g) melted and cooled unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract, 1 teaspoon lemon zest and 1 tablespoon fresh lemon juice until smooth.
Make a well in the dry ingredients and pour in the wet ingredients. Stir gently with a spatula just until combined and no large streaks of flour remain. Do not overmix.
Toss 1 cup (150 g) fresh blueberries and 1 cup (150 g) fresh strawberries, hulled and roughly chopped, with 1 tablespoon all purpose flour in a small bowl to coat. Fold the coated berries into the batter gently to distribute.
Divide the batter among the prepared muffin cups, filling each about 3/4 full for bakery height.
If desired sprinkle coarse sugar on top of each muffin for a crunchy finish.
Bake at 400°F (200°C) for 5 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for 13 to 18 minutes more, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool muffins in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely or serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.