May is prime strawberry season here in Virginia Beach and whether I head out to the farm and pick my own or pick up a quart at the farmers’ market you can bet strawberries will be making their way into just about everything. I love baking with berries of any kind throughout the summer and making a batch of muffins bursting with strawberries is always a good idea. These whole wheat strawberry muffins make a great quick breakfast or snack anytime of day.
This time of year my kitchen is overflowing with fresh strawberries but using frozen strawberries for these muffins will work just as well.
Aside from plenty of sweet, juicy strawberries these muffins are made with whole wheat flour (all purpose flour works perfectly fine if that’s what you’ve got), olive oil and are sweetened with honey making them healthy as well as tasty. I had some buttermilk leftover from making these delectable lemon ricotta pancakes and love using it for making muffins and other quick breads (like skillet banana bread) as I find it gives them a soft tender texture (no hard hockey puck muffins in this house, thank you).
How to Make Muffins from Scratch
Making homemade muffins from scratch is a pretty simple process and pretty forgiving if you are new to baking. Basically mix all of the dry ingredients in one bowl, all of the wet ingredients in the other and then stir the wet ingredients into the dry ingredients until just combined be sure not to over mix or your muffins will turn out a bit tough). After ward stir in your berries or any other tasty additions. After that just divide the batter into a muffin tin and bake.
These muffins make a great grab and go breakfast or snack but if you have the time they are divine warmed up with a dab of butter or a drizzle of honey.
If you make these Whole Wheat Strawberry Buttermilk Muffins please be sure to leave a comment and/or give this recipe a rating! Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Whole Wheat Strawberry Buttermilk Muffins
Equipment
- 12 cup muffin pan
Ingredients
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup buttermilk
- 1/3 cup olive oil
- 1/2 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup strawberries diced
Instructions
- Preheat oven to 350°
- In a large bowl whisk together the flour, baking powder and salt. In a medium bowl whisk together buttermilk, olive oil, honey, eggs and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir with a spoon until just combined (You may have a few lumps, this is just fine). Fold in the diced strawberries.
- Spray the muffin pan with cooking spray. Evenly divide batter between the 12 muffin cups.
- Bake muffins for 20-22 minutes until the muffins are golden brown on top. Muffins are done if a toothpick inserted in the middle comes out clean.
- Cool muffins for at least 10 minutes before removing from the pan. Running a knife around the edge of the muffin cup may help to loosen the muffins if needed.
Notes
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