breads & muffins, Breakfast, Desserts

Heavenly Strawberry Muffins

This is a blueberry muffin recipe I got from the recipe blog  It’s very good, but when I made it with blueberries it tasted a bit like blueberry biscuits instead of muffins.  This time I used strawberries, thawed from frozen and drained–they are light and fluffy and heavenly 🙂  I don’t know if it’s because of the berries or because I made it differently this time, but the recipe is really good.  I used cream-top plain yogurt.


  • 3 cups flour
  • 10 tbsp softened (unsalted) butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp lemon zest
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1.5 cups yogurt
  • 1.5 cups strawberries, cut in half (if using frozen, thaw and drain)


  1. Preheat the oven to 375.
  2. Mix flour, baking powder, baking soda, and salt in a small bowl.
  3. In a separate, larger bowl, beat the butter and sugar until fluffy.  Beat in one egg at a time. Beat in the lemon zest.
  4. Add 1/3 of the flour mix to the butter bowl. Mix just until incorporated.  (use a wooden spoon)
  5. Stir in 1/3 of the yogurt (1/2 cup). Mix just until incorporated.
  6. Add the second 1/3 of the flour and mix just until incorporated (from now on do this).
  7. Add the second 1/3 of the yogurt (1/2 cup).  Alternate adding the rest of the flour with the last 1/2 cup of yogurt.
  8. Fold in the berries.
  9. Fill greased muffin tins 1/2- 2/3 of the way full.
  10. Bake at 375 for 25-30 minutes.

* note on muffin tins: I used a traditional muffin tin (aluminum) and a silicon muffin tin, and the silicon let me down.  The muffins didn’t cook as evenly in the silicon, so if you can, go traditional with these muffins.


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