Whole Strawberry Muffins

Whole Strawberry Muffins


  • 1 1/2 cups strawberries, sliced
  • 2 tsp baking powder
  • 1/3 cups sugar
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1 cup buttermilk, low-fat
  • 1/2 cup whole-wheat flour
  • 1 tsp vanilla extract
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon


  1. Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners.
  2. Add the strawberries and sugar in a blender and mix to obtain a thick paste.
  3. In a large bowl, whisk the flours, baking soda, baking powder, salt and cinnamon.
  4. In a separate bowl, add the buttermilk, egg, oil and vanilla. Whisk to combine well.
  5. Add the buttermilk mixture into the flour mixture. Stir to incorporate and add the strawberries mixture. Fold until well combined.
  6. Divide the batter among the 12 cups and sprinkle remaining sugar on tops.
  7. Bake for 15-20 minutes or until the toothpick comes out clean when inserted in the center of muffins. Let cool for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or cold.

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