The Perfect Fix: Blueberry Strawberry Muffins

I guess everyone has the thing he/she does when they’re blue.  I either bake or craft.  I’m due for some time off of work but in the meantime, I’ll deal with the stress in a productive way.  Hence, the baking today. 😀

The book this recipe is adapted from is Easy Breakfast & Brunch.  I got it at Marshalls a couple of years ago (for $2.99) but never really went through it.   A newish cookbook + being bored with current breakfast choices + a self-imposed “mental health break” from work today = make something!  😀

As usual, I didn’t follow the recipe as is.  In trying to keep the glycemic index down, I substituted some of the ingredients to make it more healthy.   In less than an hour, I had the perfect little muffin (loaves) that can be eaten right away or frozen for up to a month.

Let me know if you try the recipe!  I love the fact that fruit and not mostly sugar sweetens this muffin.  The result is a muffin that isn’t overly sweet — perfect for anyone who’s trying to eat healthier.


  • 1 cup white flour
  • 3/4 cup whole wheat flour (substituted for white)
  • 1 tbsp baking powder
  • 1/3 cup of raw brown sugar (substituted for superfine white sugar)
  • 1 medium egg (substituted for 1 large)
  • 1 1/4 cup milk (buttermilk used to make muffins more moist since wheat flour was used)
  • 1 capful vegetable oil (substituted for 1/4 cup)
  • 1 cup fresh blueberries
  • 1 cup puree strawberries (not called for in original recipe)


  • Sift flour and baking powder, then add sugar.
  • Mix all wet ingredients together in a separate bowl.
  • Stir wet mixture into dry ingredients — stir just enough to make a coarse lumpy mixture.  Do not over-mix!
  • Fold blueberries and strawberries in the batter using only a few strokes.  Over-mixing makes the muffins dry and tough.
  • Spoon the mixture into greased muffin pan, filling each up about 2/3 full.  Bake in a preheated oven (375 degrees) for 30 mins. or until golden and firm to the touch. 
  • Let muffin tin cool for 1 min then turn out onto a wire rack.  Eat warm.

Muffins should be eaten within 24 hours or left to cool then frozen for up to 1 month!

Cheers to breakfast!!!  All that delicious strawberry, blueberry gooey yumminess!