Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 3/4 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/2 cup fresh strawberries, diced small
- 1/2 cup fresh blueberries
- For the Topping: 2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease them thoroughly with non-stick cooking spray. In a small bowl, mix the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the topping and set it aside. Ensure your egg and milk are at room temperature to prevent the melted butter from seizing up when mixed.
- In a large mixing bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt. Make sure there are no large clumps of flour. In a separate small bowl, toss your diced strawberries and blueberries with a tablespoon of this dry mixture. This simple trick prevents the fruit from sinking to the bottom of the muffins during baking.
- In a medium bowl, whisk the melted butter, egg, milk, and vanilla extract until well combined. Create a well in the center of the dry ingredients and pour the wet mixture in. Use a spatula to gently fold the ingredients together. Stop as soon as you see no more dry flour streaks; overmixing will result in tough, dense muffins.
- Gently fold the floured strawberries and blueberries into the batter. Use a light hand to avoid smashing the fruit, which could streak the batter with juice. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Generously sprinkle the prepared cinnamon sugar mixture over the top of each muffin. Place the tin in the oven and bake for 22 to 25 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few mobile crumbs. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Cook Time: 40 minutes