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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!

Using whole grains

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.

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If you don’t have a grain mill and fresh grain, no worries! You can easily use store-bought whole grain flour or even all purpose unbleached flour (King Arthur is my favorite).

How to make strawberry muffins from scratch

Although some people get a little overwhelmed with the idea of making things from scratch, these fresh strawberry muffins really are super easy! It’s almost as easy as those bagged muffin mixes that just need an egg and water. Almost. There are a few rules of thumb when it comes to making muffins from scratch.

• Don’t over mix. If you’re the type who likes to use a mixer, avoid it when making muffins. If they’re over mixed, muffins can become heavy and dense.
• Use ripe strawberries. They’re sweeter and will add moisture to your batter.
• Freeze to keep fresh. All muffins can be frozen in a freezer bag or container. Then you can simply pull one out as needed, warm it up, and bam! Instant breakfast or snack.

Fresh Strawberry Muffin Ingredients

• 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 (make your own in minutes!)
• 1/4 cup unsalted butter, melted
• 1 egg
• 1 teaspoon vanilla (try making your own!)
• 1 teaspoon fresh lemon zest

How to make whole grain strawberry muffins

1. Preheat oven to 400 degrees. Gather all supplies together. Then mix lemon zest and 1 tablespoon sugar together in a small bowl and set aside.

2. Dice fresh strawberries and place in a bowl with remaining sugar. Mix well and set aside.

3. In a large bowl combine flour, baking soda, baking powder, and salt. Whisk well.

4. Add egg, buttermilk, melted butter, and vanilla to flour mixture and mix well. Fold in strawberries.

5. Scoop batter into muffin cups and top with lemon sugar.

6. 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.

Variations for strawberry muffins

• For a dairy-free option, substitute the buttermilk for your favorite nut milk and coconut oil for the butter.
• For gluten-free muffins, swap out the whole wheat flour for your favorite 1:1 flour substitute.
• Egg free? Use a flax egg instead of the one egg the recipe calls for.
• Add in a cup of semi-sweet chocolate chips for a chocolate and strawberry muffin

How to store muffins

• Store muffins on the counter or in the bread box in a sealed plastic bag or other air tight container.
• Place muffins that will not be eaten with 2-3 days in the freezer. When ready to eat, place frozen muffin on a microwave safe plate and warm for 30 seconds. Voila!
• For longer, non-freezer storage, place muffins in an airtight container in the refrigerator. This should extend their “shelf life” by several days.

These whole grain strawberry muffins are the perfect way to use those fresh spring strawberries in a healthy and nourishing way. If you give them a try, let me know in the comments below! Or if you have any variations that you’ve tried, let the rest of us know as well. Have a great week!