When life gives you blueberries, you make blueberry muffins. Unfortunately, life (or your neighborhood grocery store in this case) does not always give you blueberries. I'm not one to shy away from out of season fruit--with the exception of watermelon--so when I decided a week ago that I was making blueberry muffins I didn't even consider that I wouldn't be able to find any. What I did find was 2 for 1 strawberries. Order was restored and I took this delicious blueberry muffin with blueberry jam recipe and just subbed in strawberries.

The only thing I didn't like about these is that I "forgot" to give any away and I couldn't eat them all on my own. Strawberries tend to hold a lot of moisture, so you won't be able to get away with eating them a few days in unless you happen to enjoy mold. I'm sure keeping them in the fridge would help. I've never frozen muffins before, but I popped a few of these in the freezer to test out the results. I'll update the post when I try them.


Strawberry Lemon Muffins
Recipe Adapted from Damn Delicious

Yields 12 muffins


  • 2 cups sliced strawberries, divided
  • 3/4 cup and 1 tablespoon sugar, divided
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the lemon sugar topping:
  • 1/4 cup sugar
  • Zest of 1 lemon
DIRECTIONS:Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
In a medium saucepan, combine 1 cup strawberries and 1 tablespoon sugar. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 10 minutes. Let cool 10-15 minutes.
To make the lemon sugar topping, combine the sugar and lemon zest, rubbing the zest into the sugar with your fingertips; set aside.
In a large bowl, combine the flour, remaining 3/4 cup sugar, cinnamon, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together the buttermilk, butter, vegetable oil, eggs and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Add the remaining 1 cup sliced strawberries and gently toss to combine.
Scoop the batter evenly into the muffin tray. Top each muffin with 1 teaspoon strawberry jam, swirling into the batter using figure eight motions. Sprinkle with lemon sugar mixture.

Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.

ps - Sorry for the lack of creative place settings. This is what happens when you rush pictures.


Cathy said... @ September 28, 2012 at 6:23 AM

Sarah, I have to say how much I enjoy your blog, I'm relatively new here. But girl you are no good for my weightloss efforts! These sound delicious and I have quite a few blueberries frozen and will be making some blueberry jam also so will definitely give these a try!

FYI, I freeze muffins & breads often with good results. Put the muffins in a good quality ziploc freezer bag, not the cheap brands or storage bags; suck out the air with a straw and freeze away. You could wrap the muffins with saran wrap individually before freezing, it would protect them better plus make it easier to grab one at a time for lunch etc.

Not sure with the jam in these but can't see that it wouldn't work, so please let us know how they turned out after freezing!

Sarah said... @ October 3, 2012 at 8:38 AM

Thank you, Cathy! Don't I know it - I'm no good for my own health efforts either! I bet the muffins would be amazing with blueberries. I liked the strawberry version so much I doubt I'll be able to resist making them again when my grocery store restocks blueberries.

I appreciate your advice for freezing things. I should definitely try that more often. I actually did exactly those steps (even down to the straw!). Next time I'll wrap them individually first.

The jam step is really not a "jam" as much as a compote. When I first read the title I thought it meant just stirring in some Smuckers - not even close! It just adds an extra fruit swirl. I'll be sure to update you on how they turn out from the freezer.

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