One of the first signs of summer is the appearance of those small red sweet wild strawberries you can easily find along the woods or even on taller grass out in the country. Last year I took a small shovel and dug up a dozen wild strawberry plants that were along the wood line of our property and transplanted them to one of my raised beds in my garden. I pinched off the white flowers that first year to stimulate growth for the second year and I couldn’t be happier! I now have a bed full of bright red wild strawberries just waiting to be picked and they’re delicious in these simple but sweet Wild Strawberry Muffins!
My youngest loves to help me in the garden and picking berries is her favorite. It’s always fun and fascinating for children to be able to grow their own food. Now wild strawberries are pretty small, but their flavor is big! They’re perfect for snacking, adding to cereal and to other recipes that you would normally add strawberries to.
Because wild strawberries are so small, you have to harvest quite a few to use them in a recipe. You need just 1 cup of wild strawberries for these moist muffins that are perfect for breakfast or a snack.
There’s no chopping required, just hull the berries, rinse well, pat dry and add them to the muffin batter.
I like to blend them in with the mixer paddle first so the batter becomes slightly pink, then I fold the rest of the berries in well with a spatula. When these muffins are baking the wild strawberries will each burst for that delicious summer flavor in each and every bite!
My mother in law bought me this beautiful ceramic muffin pan, which is perfect for this easy half dozen recipe.
After filling each muffin liner almost full, I like to sprinkle a little raw sugar on top for a little crunch. It’s pretty too!
These smell so good baking in the oven! It was a cooler and slightly overcast afternoon when I made these, making them a cozy & tasty treat with my afternoon cup of coffee.
If you don’t know what to do with your wild strawberries or want to try something different give these muffins a try! Enjoy!
Ingredients
- 1/4 cup unsalted butter, softened
- 1/2 cup sugar
- 1 egg
- 1/2 tsp. vanilla extract
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup buttermilk
- 1 cup wild strawberries, hulled, rinsed and patted dry
- 1 Tbsp. raw sugar, for tops of muffins
Instructions
- Preheat your oven to 350 degrees.
- In your Kitchen Aid mixer or by hand in a large mixing bowl, cream your butter and sugar together until smooth.
- Add the egg and vanilla and mix well.
- Add your flour, powder and salt.
- Add the buttermilk and combine until the nice thick batter comes together.
- Add the wild strawberries and mix for a few seconds with the mixer paddle or hard by hand with a wooden spoon, then fold in the berries gently to combine well.
- Line a regular muffin pan with 6 paper muffin liners and fill with the batter until almost full.
- Sprinkle with raw sugar and bake for 25-30 minutes depending on your oven. *I have a convection oven and 27 minutes is just perfect, but everyone's oven is different.
- Remove from the oven and serve warm or room temperature.
- Makes 6 muffins.
- Enjoy!
- *To freeze- cool completely and store in a freezer friendly container or bag.
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