This is one of my favorite muffins.
It started with my grandmother’s recipe for blueberry muffins, which I always loved as a child. But it wasn’t the healthiest breakfast; white flour, vegetable oil, white sugar, yikes! So, I altered it a bit, and now I make good old fashioned (but healthier) blueberry as well as this beautiful twist; strawberry -lemon. Yum!
The recipe isn’t fussy. Just throw everything in a bowl and mix it up.
This is our “big purple bowl”. I tried to get rid of it, explaining that it doesn’t look good with my website. But my daughter (getting her sense of sentimentality from her Daddy and clearly not from me) wouldn’t have it. She said this is our popcorn bowl and it has too many memories to get rid of it. Guess I need to be very careful about what I bring into the house!
Next, zest your lemon, but be careful not to get the white stuff. Just keep moving to a new spot of yellow.
And add it to your batter. Easy as pie. And don’t worry, you won’t have detectable strips of lemon peel in your muffins. Just wonderful bright flavor.
Lightly spray your muffin pans with cooking spray and fill to about 2/3 full. Bake until fluffy and golden brown.
Good luck with waiting until they’re cool enough to handle before you dive in!
- 2 cups whole wheat flour (or 1 cup each of whole wheat and white)
- ⅔ cups sucanat (or sugar)
- 1 TBSP baking powder
- 1 tsp salt (heaping if you're using course)
- 1 beaten egg
- 1 cup milk (coconut milk works here)
- ¼ cup coconut oil or your favorite cooking oil
- 1½ cups chopped fresh strawberries
- zest of one lemon
- juice from ½ a lemon
- preheat oven to 400°
- Chop your strawberries into small pieces.
- Zest your lemon and then squeeze the juice from ½ of it into a small bowl.
- In a large bowl, combine all ingredients, stirring just until combined.
- Spray your muffin pan lightly with cooking spray.
- Using a cookie scoop, fill each cup about ⅔ full with batter.
- Bake until golden and they bounce back when you touch them. About 15-20 minutes.
Linking up with:
happyandblessedhome grassfedmama.com
I love this! Strawberries are something that is not used in baked goods often and I seem to have a plethora of them around. Can’t wait to try this some sunday morning!
Kathi,
I think you’ll love them! (And it’s a nice way to use those berries that are still good but don’t look so good.)
Love your website name, I’m headed over to check it out. Thanks for visiting!
I have a feeling my daughters will love this recipe. I’ll be adding it to my shopping list/menu plan for the coming weeks. Looks delicious! 🙂
I can’t wait to try these! I do not have strawberries on hand right now. Could I substitute blueberries???
Julie,
Absolutely! This is actually an updated (healthier) version of my grandmother’s blueberry muffin recipe. But do try it with the strawberries when you get a chance, it’s so yummy, and pretty!
How funny! I zoned on what you had said at the beginning of the post! Been in a zone lately! LOL! Blessings and thank you!
Haha! No worries, I do that all the time!
These look delicious! Yum I can taste the butter on the muffin already. Thanks for linking up at the Sunday Social.
Your muffins look yummy! Thank you for bringing them to Family Fun Friday! they are one of my features this week! Blessings!
How many muffins does this make?
I fill the muffin cups 2/3 full and I usually get 11-12 from one batch.
Would it work if I replaced 1/2 cup of the flour with rolled oats? Thanks!
Amanda, I think that would work. You might want to put the oats into the blender to make it into a flour first. I’d love to hear if you try it and how it turns out!
Hmm. I wonder if I could make a wheat free version. This sounds amazing! What a great way to use up my frozen strawberries. ; )