Summer Strawberry Muffins

Just the thing for a June breakfast in bed, these muffins taste just as good for dessert.


  • 2½ cups flour
  • 1 cup buttermilk
  • 2/3 cup sugar
  • 1/3 cup butter, melted
  • 1 tbsp baking soda
  • 1¼ tsp vanilla extract
  • ¾ tsp cinnamon
  • 1 egg
  • ½ tsp salt
  • 1 egg white
  • 2 cups fresh strawberries
  • 1½ tbsp sugar

1. Preheat oven to 350ºF.

2. In a large bowl, stir together the flour, 2/3 cup sugar, cinnamon, salt and baking soda making sure they are well combined.

3. Next, slice the strawberries and then stir them into the mixture, again making sure everything is well blended.

4. In a separate bowl, slightly beat the egg and the egg white before adding the buttermilk, melted butter and vanilla extract. Stir well before pouring into the dry ingredients.

5. Mix the wet ingredients with the dry just enough to make everything moist.

6. Spoon the batter into a greased muffin pan and then sprinkle the remaining 1 ½ tsp of sugar over the muffins. Bake for 25 minutes or until tester comes out clean. Let muffins cool on a wire rack before serving.