I hope you all had a great weekend. A good friend of mine and her boyfriend came over for brunch yesterday so we stuffed ourselves with Cinnamon Baked French Toast and Baked Eggs with Potatoes and Bacon while sipping on some amazing mimosas. The combination of orange juice, champagne, and fresh strawberry puree will send you to heaven, especially on a Sunday afternoon. Too bad I couldn’t enjoy it as much I should have. I haven’t had alcohol since New Year’s Eve so after a couple of sips, my stomach started burning.

When did I get so old that I couldn’t even handle champagne? It was a sad revelation. Although to be honest, I prefer sitting on the couch in my jammies, watching Nikita, and stuffing myself with a fresh batch of cookies on a Friday night rather than being in a loud club and strolling on home at three in the morning. Why? Because cookies don’t give you hangovers.

I rest my case.

Now that I justified my lack of tolerance for champagne which has an alcohol content of only 8%, let’s talk about this week’s installment of Muffin Monday. The original muffin that was assigned was a sugar-crusted raspberry muffin but since I’m not much of a raspberry fan, I decided to go with strawberries and blueberries. I also used turbinado sugar instead of granulated sugar for the sugar-crusted topping because it provides such a wonderful crunch.

It was an absolute pain taking the final pictures for these because I seriously just wanted to dig in and devour these babies hot from the oven. They were so moist, filled with chunks of fresh strawberries and juicy blueberries in every bite, along with the sweet crunch on top. Mmmmmm.

Looking at these photos and writing about them is tempting me to go into the kitchen right now and heat one up but I’ve been trying to cut back on carbs late at night.

Oh crap. I have no self control. I’ll just work out an extra 10 minutes at the gym tomorrow.

One year ago: Strawberry Torte

Sugar-Crusted Strawberry Blueberry Muffins (adapted from Real Simple):

Yields 12 muffins

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup milk
  • 3/4 cup sugar
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1/2 cup diced strawberries, plus more for topping
  • 1/2 cup blueberries
  • Turbinado sugar, for sprinkling

Preheat the oven to 400 degrees F.

Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

In a large bowl, combine the flour, baking powder and salt.

In a large glass measuring cup or another bowl, whisk together the butter, milk, sugar, egg and vanilla.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Add the strawberries and blueberries and gently toss to combine.

Scoop the batter evenly into the muffin tray.

Top with sliced strawberries, using your fingertips to gently press the strawberry into the batter. Sprinkle with turbinado sugar.

Place into oven and bake for 17-20 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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Thank you to everyone who entered the donut pan giveaway. The lucky winner is comment number 40:

Kelli H | Made in Sonoma said…

I’m so glad you commented on my blog today!

This recipe looks soooo delicious!

If I were to win, I’d like the regular size donut pan. I don’t have one!

Congratulations to the winner. You have 48 hours to respond to my email, or else I’ll be picking another winner.