We love utilizing seasonal fruit, and muffins are a tasty way to do that! These strawberry muffins are simply divine, but Blueberry Muffins and Apple Muffins are favorites as well!
We Love Muffins!
While we have many versions of fruit-filled muffins, these strawberry muffins are something special. Especially if you are using peak-of-the-season strawberries! The pops of flavor are just so good! Why we love them:
Easy. This strawberry muffin recipe is simple – just mix and bake! Delicious. These come dangerously close to being a treat, but I’m still saying they’re okay to eat for breakfast. On the go! Muffins also make a perfect grab-and-go snack! They are also perfect for freezing to enjoy later.
Whether it’s an after school snack or easy breakfast recipe, they’re sure to be family favorites.
Ingredients
all-purpose flour baking powder salt white sugar buttermilk – If you don’t have buttermilk, make your own. canola oil – or vegetable oil unsalted butter eggs vanilla extract fresh strawberries – To make 2 cups of strawberries, use approximately 16-18 medium-sized strawberries, finely chopped. See below for how to use frozen strawberries. Replace the strawberries with blueberries, raspberries, blackberries, and even peaches or cherries or create different combinations. Just be sure that you stick to 2 cups to keep the ingredient ratios balanced. brown sugar
How to Make Strawberry Muffins
Storing Muffins
STORE cooled homemade strawberry muffins in an airtight container for 2-3 days at room temperature in the refrigerator for up to 5 days. Some people observe they tend to dry out a little faster in the fridge. FREEZE. Place the cooled fresh strawberry muffins in a single layer in Ziploc freezer bags. Gently press out as much air before sealing. To help remove even more, open the corner of the zipper and insert a straw. Suck out as much air as possible and quickly reseal the ziplock. Freeze for up to 3 months.
Mini muffins: Bake at 350º for 12-15 minutes. Jumbo muffins: Bake at 350°F for 27-32 minutes.
Recipe Video
