Whole Grain Strawberry Muffins

12 Servings
30 min

Early spring always means strawberry season here, but no matter when strawberries come into season where you live, this fresh and healthy strawberry muffin recipe is always a winner. Whole grains and sweet strawberries will make this muffin recipe a family favorite!

This fresh strawberry muffin recipe uses freshly ground whole wheat flour. I love to use it especially in muffins because it boosts the nutritional value of the recipe (hello, fiber!), and it couldn’t be fresher. Milling whole grains at home isn’t difficult, and if you’re interested in starting to mill at home, you can check out my Guide to Whole Grains post.

Whole Grain Strawberry Muffins
Recipe details
  • 12  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 1 3/4 cup fresh ground whole white wheat flour or store bought whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup + 1 tablespoon sugar
  • 1 1/2 cups diced strawberries
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon fresh lemon zest

Preheat oven to 400 degrees. Gather all supplies together. Then mix lemon zest and 1 tablespoon together in a small bowl and set aside.
Then dice fresh strawberries and place in a bowl with remaining sugar. Mix well and set aside.
In a large bowl combine flour, baking soda, baking powder, and salt. Whisk well.
Then add egg, buttermilk, melted butter, and vanilla to flour mixture and mix well. Fold in strawberries.
Scoop batter into muffin cups and top with lemon sugar.
Bake for 18-20 minutes or until tops are golden brown. Let cool for 3-5 minutes in the pan, then remove muffins to a cooling rack.
Courtney |The Kitchen Garten
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