Fresh Strawberry Muffins

Yes, we know that blueberry muffins are a national favorite but have you ever had blackberry or strawberry muffins? In the small northern california town of Mendocino, you’ll often find fabulous olallieberry muffins or jams. Most berry muffin recipes can be adapted based upon the berry you are using. Just make sure they are fresh and very ripe! The riper the berry the sweeter and less acidic the fruit. Enjoy!


  • 1/2 cup butter, softened
  • 3/4 cup sugar (1 cup if you like your muffins a little sweeter)
  • 1 egg
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 1 1/2 cups chopped strawberries
  • 3 tsp sugar
  • 1/2 tsp cinnamon (if can tolerate)


Cream butter and sugar. Add egg and mix well. Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries. Spoon batter into muffin pans. Combine sugar and cinnamon and sprinkle over muffins. Use all of it because the muffin batter is not that sweet.

Bake at 400º for 20-25 minutes.

Makes one dozen muffins

By | 2018-04-23T02:32:31+00:00 April 23rd, 2018|Breakfast, Fruit|Comments Off on Fresh Strawberry Muffins

About the Author:

Jill Osborne is the president and founder of the Interstitial Cystitis Network, a health education company dedicated to interstitial cystitis, bladder pain syndrome and other pelvic pain disorders. She is the editor of the IC Chef Cookbook (2015) and serves as editor of the IC Optimist quarterly magazine. She spends the majority of her time developing new, internet based educational and support tools for IC patients, including the “Living with IC” video series currently on YouTube and the ICN Food List smartphone app! My Google Profile+