True strawberry season is very short (especially this year with local berries!) so I try to bake with them as much as possible! I like going the muffin route because it’s portable, tasty, and my kids love them. I also have zero guilt because they aren’t super sugary and are actually pretty darn healthy! This is a seriously great strawberry muffins recipe to have on hand.
Whole Wheat and Oat Buttermilk Strawberry Muffins
Yield 12 muffins
- 2 cups of strawberries, diced
- 1 cup of old fashioned oats
- 1 1/2 cups of whole wheat flour
- 1/4 cup of either brown sugar, or a sugar replacement
- 8 TBSP butter or butter replacement
- 3/4 cup of buttermilk
- 1 tsp pure vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt, I use kosher salt
Preheat the oven to 400 degrees.
In your stand mixer or just a large mixing bowl, add in all of your dry ingredients (flour, oats, sugar, salt, baking powder and baking soda). Stir to combine.
Mix in the butter until it it’s evenly distributed through the dry ingredients.
Into the bowl, add all of your wet ingredients (buttermilk, vanilla, berries). Mix until combined and everything is moistened.
Evenly distribute batter into a 12-tin muffin pan that’s been sprayed with cooking spray or lined with muffin paper liners.
Bake for 15-20 minutes, just depends on your oven.
Let cool for about 10 minutes and then enjoy with butter!
Did you make Whole Wheat and Oat Buttermilk Strawberry Muffins ?
Try this recipe out and let me know how it turns out for you!