Fruit Explosion Muffins

Prep Time 15 minutes
Total Time 38 minutes
Servings 18 muffins

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These Fruit Explosion Muffins are loaded with strawberries and blueberries (or any berries you want!) and have a strawberry jam surprise inside! They are made with whole wheat flour and sour cream makes them extra moist.

Tall overhead image of fruit explosion muffins on black cooling rack

Recipe posted first on The Recipe Critic.

These muffins have been on my To-Make list for a long time now.

I wanted to come up with a Fruit Explosion Muffin recipe that would rival that of Tim Horton’s, but maybe be a little healthier and made from scratch.

fruit explosion muffins lined up on black cooling rack with berries in the background

The problem is, I rarely experiment with muffin recipes. I have a couple that I like and make all the time: these Double Chocolate Banana Bran Muffins and these Banana Chocolate Chip Zucchini Muffins. And that is pretty much where the list ends.

I don’t know why — maybe it’s because I find muffins a little finnicky. It’s so easy to overmix or not add enough moisture, and then you have dry, crumbly muffins. Sometimes they stick to the liners and you’re just not sure why. And sometimes you just want to pour everything into a loaf pan and bake without the hassle of scooping into muffin tins.

fruit explosion muffin cut in half to reveal jam filling close up

But muffins are so great because they freeze perfectly, and you can pull out just one at a time. Awesome for school or work lunches!

I based this recipe off of the Berry Cream Muffins from Taste of Home, which is in one of my Taste of Home cookbooks. But beside the recipe I had written “so-so” — a note to myself from the first time I made them so I made a few changes and I am so happy with the result!

Finally, I have another recipe to add to my muffin list.

square image of fruit explosion muffins on black cooling rack


  • I made these a little healthier with whole wheat flour — feel free to use all-purpose if you desire.
  • Feel free to swap out the berries for other berries or different fruit, and same with the jam or jelly. The options are endless!
  • Be sure to bake them until golden brown — the frozen fruit slows down the baking process slightly so you want to make sure they are completely baked!

*I have updated the recipe since posting after receiving feedback from a couple of readers — I made a couple changes to make them extra moist and extra flavorful. I increased the amount of berries, vanilla, and added in some unsweetened applesauce for moisture and sweetness, among a few other changes. If you’ve made the recipe before, note that it is now a bit different but the changes I made make them even better (more moist, more flavorful!) than before.

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Fruit Explosion Muffins (Tim Horton’s Copycat)

4.54 from 30 votes
These Fruit Explosion Muffins are loaded with strawberries and blueberries (or any berries you want!) and have a strawberry jam surprise inside! They are made with whole wheat flour and sour cream makes them extra moist.
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Cuisine American
Course Bread and Baked Goods, Breakfast
Servings 18 muffins
Calories 197cal


  • 1 cup light sour cream or 0% Greek yogurt
  • 1/2 cup canola oil
  • ½ cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup granulated sugar 100 grams
  • 1/2 cup brown sugar packed – 80 grams
  • 1 1/2 cups all purpose flour 187 grams
  • 1 cup whole wheat flour 135 grams
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 cups mixed berries of choice fresh or frozen*
  • 3/4 cup jam or jelly nothing too runny!


  • Preheat oven to 350 degrees F and line 3 muffin pans with paper liners or use non-stick pans and grease lightly. You can also use silicone pans, though they will not brown as usual.
  • In a large bowl, combine sour cream, oil, applesauce, eggs and vanilla with a whisk. Stir in sugars until combined completely.
  • Add flours, baking powder, baking soda, and salt and stir just until combined. Fold in berries.
  • Spoon 1 tablespoon of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 teaspoons of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
  • Bake for 23-25 minutes (I bake mine exactly 25 minutes), until golden brown, toothpick comes out clean and batter around berries appears set. Cool to room temperature and serve.
  • May be stored at room temperature for 2-3 days or frozen for 3-4 months.


If you’re using raspberries, I recommend frozen because they will get squashed when stirring. Strawberries, blueberries, and cranberries should be fine either fresh or frozen (though frozen will be stirred in more easily and won’t discolour the batter as much).

Nutrition Information

Calories: 197cal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 102mg | Fiber: 1g | Sugar: 16g

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Deb says

    I have a bit of a wheat sensitivity so tried making this recipe with light spelt, added ground flax , added about 5 more min to cook time. Turned out amazing!!! Best fruit explosion muffins ever!! My 95 yr old mom loves the Tim Hortons ones but said she likes these better 😋

  2. Tony says

    Hi! Made this but the jelly turned out to melt in them, cant see the jelly even. What can be the reason for this? Thanks!

  3. Pam Umstead says

    I’m confused too – getting ready to make them, but the recipe shows a total of 2 cups, but Ashley says 4 in her comment??? Please clarify.

    • Ashley Fehr says

      I would try to make sure you don’t overmix them, as mixing adds in air which will collapse when they bake and cool. They are not muffins with huge domes to begin with, but that might help!

  4. Jackie Irving says

    These look/sound amazing. Can’t wait to try them. Any advice on cutting the recipe in half?
    TIA 🙂

  5. Mare says

    I think I messed something up but mine are super dense and almost a little bland. I’m not the best baker so that could be it. I’ll try this again next time but for now I will enjoy my pre-jammed fruit bread. :’D

  6. Jacqueline says

    Hi I have tired these muffins and can say that they are delicious and easy to prepare. My husband and my grandchildren beg me to make more and more……thanks for a great recipe that is fun a d healthy.

  7. Ashley Fehr says

    The measurements and yield is all listed in the recipe box above. The recipe uses 2 cups of whole wheat flour and 2 cups of all purpose flour (or 4 cups all purpose flour), and it yields 36 muffins.

  8. Valerie says

    I am looking for muffin recipes to make ahead for a baby shower. If I freeze these, how far in advance would I need to take them out of the freezer to thaw and should they be thawed at room temperature or in the fridge?

  9. Jess @ Sweetest Menu says

    This made me smile because I remember when we went to Canada, we would head to Tim Hortons in the afternoon and get a chocolate milk and a donut for like $2! We loved it. These muffins look incredible – pinning!

  10. marcie says

    These muffins are SO fun, and they’re really getting me in the mood for spring! I’ve never seen muffins quite like these before and I’m really intrigued! These are on the must-try list!

  11. Cheyanne @ No Spoon Necessary says

    I have a weird love-hate relationship with muffins. Like, I love to eat them on the regular, but there are many days I don’t feel like the hassle of making them. Sometimes I’m lazy, what can I say?! BUT I’ve been on a muffin making kick recently, so these berry-licious beauties could NOT have come at a better time! These look amazing, Ashley! LOVE that jam surprise center and ALL the berries up in here! Absolute HEAVEN! I’ll take a dozen. 😉 Pinned! Cheers!

    • Ashley Fehr says

      Oh TOTALLY. I hear you. And these? With the extra step of the jam in the center? They’re a special occasion muffin here for sure ! (Or a “mom’s actually got an hour to bake” for fun kind of muffin). But they’re totally worth it!

  12. Gayle @ Pumpkin 'N Spice says

    I love making muffins! There are so many varieties and ways to do so…I would have a muffin blog if people wouldn’t get bored of it haha! These fruit muffins are calling my name, Ashley! We don’t have a Tim Horton’s around here, but I love the sound of them. Perfect for a breakfast or snack!

4.54 from 30 votes (17 ratings without comment)

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