Strawberry Lemon Muffins combine fresh strawberries and lemon zest for a delicious grab and go breakfast or a quick snack!

Growing up on a strawberry farm I had NO idea how much I would appreciate it later in life. Being a farm kid wasn’t easy. Well, I didn’t think it was. We lived really rural and out of town so I never had a lot of friends over and being the youngest ‘oops’ baby also made me almost a only child. On the flip side, I was the only child (yay!!) and I got to eat my weight in delicious fresh Michigan strawberries.

During the summer months we’d be out in the field starting around 7 am which for a kid wasn’t fun but I always did as I was told. My grandmother helped us pick berries and she was my rock out there. I’d grab an empty flat and plop myself in a good row and get to work. The trick was to pick with both hands to get as many berries as you could all at once. Yes, I’m a berry picking expert.

Now that my parents have retired from farming, I miss it. A lot. During the summer months, I always hunt down local berry patches to take the kids and yes, I’m that mom who says, ‘this is what I used to do when I was your age kids!’ They love it though because it’s a novelty to them and they also get to eat their weight in fresh ripe strawberries.

This strawberry lemon muffin recipe combines two things I love: fresh ripe strawberries and lemon. They are perfect for spring or summer and simply remind me of growing up in a strawberry in rural Northern Michigan.

Strawberry Lemon Muffins Recipe

Yield: 24

Strawberry Lemon Muffins

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Strawberry Lemon Muffins combine fresh strawberries and lemon zest for a delicious grab and go breakfast or a quick snack!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 C. flour
• 1 C. sugar
• 3 tsp. baking powder
• 1/2 tsp. salt
• 2 eggs
• 1 C. milk or half and half
• 1/3 C. vegetable oil (you could also substitute applesauce)
• 1 C. fresh strawberries, diced
• 3 tbsp. lemon juice
• 1 tbsp. lemon zest

Instructions

Preheat the oven to 350 degrees.

Line a 12 count muffin tin with cupcake liners.

Combine the sugar, eggs, lemon juice, lemon zest and milk.

Fold in the flour, salt and baking powder.

Add in the fresh strawberries and fill each muffin cup about 3/4 full.

Bake 20-25 minutes.

You will also want to try our:

• Hearty Banana Breakfast Muffins
• Banana Mocha Chocolate Chip Muffins
• Homemade Chocolate Cosmic Cupcakes

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