Double Strawberry Muffins are made healthier with whole wheat flour, low fat buttermilk and canola oil. These light and fruity muffins also contain strawberry jam and are a nice breakfast treat!
First Published March 2012; Updated September 2020
Strawberry Muffins Backstory
My son is not a morning person and it is not always easy to get him up to eat breakfast before school. Actually, he is a morning person when he has an early soccer game but getting up at 6am for high school is just not the same. Long gone are the days when he would be up at the crack of dawn .
I would be woken up by a kid asking for pancakes or waffles. Now I am lucky if I can get him out of bed and pass him a banana or cheese stick to take on the car ride to school.
Strawberry muffins are also a good choice as a portable breakfast. I often make orange chocolate chip muffins, lemon muffins , and Concord grape muffins but these muffins are my favorite especially during strawberry season.
While I prefer to eat these muffins at breakfast, there is nothing better than having one as a afternoon snack with a cup of tea. The problem is that there might not be any left by the afternoon.
I also make these Double Strawberry Muffins for my brunch table. They would work well on Mothers day or Easter Sunday next to a Spinach Frittata and Blueberry French Toast Casserole.
Wouldn't that be a nice brunch buffet? Whether you are including the muffins in a brunch buffet or making them for a week day breakfast, they are quick and easy to make.
What ingredients do you need for these muffins?
I consider these strawberry muffins a bit healthier than your usual muffins because they contain whole wheat flower and fresh strawberries. Here are all the ingredients you need to make them:
- whole wheat flour
- white flour
- baking powder
- baking soda
- salt
- eggs
- low fat buttermilk
- sugar
- canola oil
- vanilla
- strawberry jam and strawberries
Storing Muffins
These muffins age well and I think they are almost better the day after they are baked. Just make sure to keep them stored in an air tight container.
This strawberry muffin recipe freezes well too. They should be tightly wrapped in plastic wrap before storing in the freezer. They can be defrosted on the counter or reheated for 30 to 60 seconds in the microwave.
When is the best time to get strawberries?
Go out and find the ripest, juiciest strawberries you can find. The best part is that you can find good ones any time of year.
California strawberries are harvested year round with their peak season being early spring through the fall. Florida strawberries are available from December through April so that covers every month. And of course I like to get locally grown NJ strawberries when they are available.
Make these strawberry muffins and you are in for a real treat!
More Strawberry Recipes:
Strawberry Tart with Ricotta and Chocolate
Strawberry Yogurt Breakfast Parfaits
Vanilla Strawberry Popsicles via Everyday Eileen
Glazed Strawberry Fritters via Call Me PMC
Strawberry Banana Smoothie Bowls via Momma Lew
If you like this strawberry muffin recipe, please give it a 5-star rating below!
Double Strawberry Muffins
Ingredients
- 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
- 1 ½ cups chopped strawberries
Instructions
- 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.
- Whisk both flours, baking powder, baking soda, and salt in a large bowl.
- 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.
- Swirl in strawberry jam and strawberries.
- Divide batter among the muffin cups.
- Bake 12 to 15 minutes or until tops of muffins are golden and a toothpick inserted in a muffin comes out clean.
- Set on a rack to cool.
Nutrition
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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
Gorgeous mouth watering photos!
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...
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!
Looks like a great way to start any day... or snack in the afternoon! yum!
I'm really looking forward to when this kid isn't awake for the day at 6:30. Wanna trade?
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!!!
They're so pretty! I adore strawberry muffins.
I want to try one or 6 of them.
Those sound really wonderful, and I would love one for a grab-and-go breakfast--your daughter is a lucky girl!
These look amazing, Lisa. Very pretty
I just made these, they taste good, but the strawberries sunk to the bottom. Any ideas why?
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.
Such super moist muffins! And using both jelly and strawberries is so smart. It really ups the strawberry flavor! Delicous!
I am always looking for new ways to use strawberries. These will be perfect for a work snack or grab and go breakfast!
Thanks for the shoutout/link back!