Homemade Strawberry Muffins

A few weeks ago I took the kids strawberry picking. It was on my summer bucket list, and I am so glad we checked it off before I broke my ankle.

We stumbled upon the strawberry farm quite unexpectedly. The kids and I were driving home after a weekend at Notre Dame when we (almost) ran out of gas. I got off the toll road at a promising exit, only to drive for miles and miles before finding a gas station. But, on the way I saw a haggard sign pointing down a dusty side road for Rosey’s U-Pick Berry Farm. After we gassed up, we stopped at the charming and humble farm. It was perfect – wide open fields and we were the only pickers there. The kids collected (and sampled) plenty of berries in the late afternoon sun.

With the literal fruits of our labor, the kids and I got to work in the kitchen. First up? A homemade strawberry pie with a homemade butter-based crust (Ben’s request):

Next? Homemade strawberry jam (Evie’s request). I’ve made this a hundred times…but this time I forgot about it on the stove and I burned the s#!@ out of it. Oops.

And sweet Vivian requested strawberry muffins. She is such an angel girl, and I was more than happy to oblige.

Homemade Strawberry Muffins

1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
6 tablespoons melted butter
1/2 cup milk, warmed
1 egg
1 1/2 cups sliced strawberries

Preheat oven to 400 degrees.

Combine flour, sugar, salt and sugar in a medium bowl. In a separate bowl, whisk milk, melted butter and egg. Pour wet ingredients into dry and mix until dry just starts to moisten.

Stir sliced strawberries into the muffin batter. Drop into muffin tin lined with muffin paper.

Bake for 15-20 minutes.

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