Moist yummy muffins. I shared with all my neighbors!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffins cups or line with paper liners.

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  • Whisk oil, milk, and eggs together in a bowl. Combine flour, sugar, baking powder, and salt together in a separate bowl; fold in strawberries, blueberries, and jam. Stir milk mixture into flour mixture until just combined. Fill muffin cups with batter.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the muffin tin for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

319.7 calories; 5.7 g protein; 50.8 g carbohydrates; 32.6 mg cholesterol; 377.3 mg sodium. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/21/2015
I made this but I made some changes based on others reviews. I added an extra egg instead of one cup white sugar I used half light Brown sugar and half white sugar. I also added one teaspoon of pure vanilla extract and two teaspoons of cinnamon as well as substituted vegetable oil with butter flavored shortening plus one tablespoon of vegetable oil. After making the batter I put it in the refrigerator and let it cool for an hour. Baking only took approximately 15 minutes. My end result was light and fluffy and delicious. The only thing I wish was different was the fruit settled to the bottom of the muffin instead of throughout Read More
(4)

Most helpful critical review

Rating: 2 stars
06/25/2013
I should have read this recipe thoroughly before beginning. Says it makes 12 muffins but uses 3 1/2 C flour. Good thing I was prepared for 24. Also.. they are virtually tasteless. A little more sugar and some cinnamon might help. Not sure I'll bother making them again. Read More
(8)
14 Ratings
  • 5 star values: 2
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/21/2015
I made this but I made some changes based on others reviews. I added an extra egg instead of one cup white sugar I used half light Brown sugar and half white sugar. I also added one teaspoon of pure vanilla extract and two teaspoons of cinnamon as well as substituted vegetable oil with butter flavored shortening plus one tablespoon of vegetable oil. After making the batter I put it in the refrigerator and let it cool for an hour. Baking only took approximately 15 minutes. My end result was light and fluffy and delicious. The only thing I wish was different was the fruit settled to the bottom of the muffin instead of throughout Read More
(4)
Rating: 2 stars
06/25/2013
I should have read this recipe thoroughly before beginning. Says it makes 12 muffins but uses 3 1/2 C flour. Good thing I was prepared for 24. Also.. they are virtually tasteless. A little more sugar and some cinnamon might help. Not sure I'll bother making them again. Read More
(8)
Rating: 1 stars
07/10/2014
I have been making muffins for years. At work I am known as the muffin lady. But I wish I could say this is the best muffin recipe I have ever tried. Makes a lot more than 12 muffins. Not very tasty and rather heavy. I don't think I will make these again. I made two batches with the same results--foolish me. Read More
(4)
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Rating: 4 stars
01/21/2015
I made this but I made some changes based on others reviews. I added an extra egg instead of one cup white sugar I used half light Brown sugar and half white sugar. I also added one teaspoon of pure vanilla extract and two teaspoons of cinnamon as well as substituted vegetable oil with butter flavored shortening plus one tablespoon of vegetable oil. After making the batter I put it in the refrigerator and let it cool for an hour. Baking only took approximately 15 minutes. My end result was light and fluffy and delicious. The only thing I wish was different was the fruit settled to the bottom of the muffin instead of throughout Read More
(4)
Rating: 4 stars
07/02/2013
I made them in the BIG muffin pan and I did add a little cinnamon to them but all in all they were great. Love the fresh strawberries and blueberries in them.We will make them again. Read More
(1)
Rating: 4 stars
02/29/2016
I made it exactly the way it said. I would definitely add something extra for more flavor next time but love the fresh berries. Read More
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Rating: 4 stars
07/19/2017
good recipe and muffins are great but I needed to add about 1/4 cup of milk more and an extra tbsp of jam in order to get the muffin batter at the right consistency. It was too thick before I did that. Read More
Rating: 4 stars
04/02/2018
These muffins turned out delicious in spite of me forgetting to add the jam. The batter was thick though and made more than a dozen. I think I wound up with 14 or 15? Anyway I filled the muffin cups 3/4 and they didn't expand much so don't skimp on the batter thinking they are going to double in size...they don't. Read More
Rating: 4 stars
08/07/2017
This is a very plain muffin mix where the fruit is definitely the star. If you have tasteless fruit you'll have tasteless muffins. Makes at least 18 average sized muffins so be prepared. Read More
Rating: 4 stars
07/06/2019
After reading everyone else's comments and suggestions I made the following changes to this recipe: I used only 3 cups of flour I added 1 teaspoon of cinnamon and used 1/2 cup white sugar and 1/2 cup brown sugar. Everything else I used the original recipe amounts. I ended up with 20 regular sized muffins. They were light and fluffy with very good flavor. Read More