Whole Wheat Strawberry Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • ½ cup (1 stick) butter, at room temperature
  • 1½ cups granulated sugar
  • 4 eggs
  • zest of 1 lemon
  • 1 cup buttermilk (I used reduced fat)
  • 1½ cups chopped fresh or frozen strawberries
  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  1. Pre-heat the oven to 350. Line a muffin pan with paper liners or grease the pan.
  2. In a large mixing bowl, cream the butter and sugar together until its light and fluffy.
  3. Add the eggs one at a time, beating after each addition until just combined.
  4. Mix in the lemon zest and buttermilk. Using a rubber spatula, stir in the chopped strawberries and coat them with the eggy buttermilk mixture.
  5. In another bowl whisk together the flours, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet and divide the batter between the prepared muffin cups, filling them about ¾ full.
  6. Bake for 25-30 minutes, until golden brown on top and a pick inserted into the center of the muffin crown comes out clean.
Recipe by Sugar Dish Me at https://www.sugardishme.com/strawberry-muffins/