Double Strawberry Muffins

by jerseygirl on March 30, 2012 · 14 comments

My teenage daughter is not a morning person and it is not easy to get her up to eat breakfast. Long gone are the days when she would be up at the crack of dawn waking me up to get her a bowl of cereal.  Now I am lucky if  I can get her out of bed and pass her a cheese stick or cereal bar to snack on before her bus comes. One of the ways I get her to eat breakfast is by baking  muffins. I try to make them a little healthier by adding some whole wheat flour and fruit to the batter. These muffins age well and I think they are almost better the day after they are baked. While I prefer to eat these muffins at breakfast, there is nothing better than having one as a midnight snack with a cup of tea. The problem is that there might not be any left by midnight.

4.7 from 3 reviews
Double Strawberry Muffins
Recipe type: muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 to 15
Moist strawberry muffins made with low fat buttermilk and whole wheat flour.
  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1 TBS baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 cup low fat buttermilk
  • ⅔ cup sugar
  • 4 TBS canola oil
  • 1 tsp vanilla
  • ⅓ cup strawberry jam
  • 1½ cups chopped strawberries
  1. Preheat oven to 400 degrees. Line a muffin pan with paper cups. This recipe makes about 12 to 15 muffins so you might need to use more than one muffin tin or do one at a time.
  2. Whisk both flours, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, mix together eggs, buttermilk, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Don’t over mix; batter should not be smooth.
  4. Swirl in strawberry jam and strawberries.
  5. Divide batter among the muffin cups.
  6. Bake 12 to 15 minutes or until tops of muffins are golden and a toothpick inserted in a muffin comes out clean.
  7. Set on a rack to cool.


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Mary March 30, 2012 at 10:51 pm

I can’t believe that she is a teenager! Your muffins look really delicious and they are the kind that my family would love. I hope you have a great weekend. Blessings…Mary

claudia @whats cookin italian cuisine March 30, 2012 at 11:05 pm

Gorgeous mouth watering photos!

Debbie March 31, 2012 at 6:59 am

Thanks for posting this! Strawberry season is right around the corner and I always have plenty on hand in the summer. I will have to try these. I like that you added the jam and wheat flour…

Shelby March 31, 2012 at 7:31 am

They look great Lisa and I’m a muffin fan here too. They love me at work when I bake muffins because I usually take what I don’t give Grumpy with me!

patsy March 31, 2012 at 9:41 am

Looks like a great way to start any day… or snack in the afternoon! yum!

Kate March 31, 2012 at 9:53 am

I’m really looking forward to when this kid isn’t awake for the day at 6:30. Wanna trade?

Liz April 1, 2012 at 1:03 pm

My boys would sleep well into the afternoon if I let them…and my daughter, who used to be the 5 AM alarm clock, is never seen before 9 AM unless she is working! Boy, how things change.

I love the look of these muffins…with both the berries and the jam swirl…double goodness!!!

Emily April 2, 2012 at 10:03 am

They’re so pretty! I adore strawberry muffins.

Ramona April 2, 2012 at 1:03 pm

I want to try one or 6 of them.

Angela April 2, 2012 at 11:16 pm

Those sound really wonderful, and I would love one for a grab-and-go breakfast–your daughter is a lucky girl!

Avanika {Yumsilicious Bakes} April 5, 2012 at 4:28 pm

These look amazing, Lisa. Very pretty

Angela April 11, 2013 at 6:09 pm

I just made these, they taste good, but the strawberries sunk to the bottom. Any ideas why?

jerseygirl April 11, 2013 at 8:33 pm

You can toss them in a TBS of flour and that will prevent them from sinking. I chop mine small and didn’t have a problem with these muffins.

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