Your family will love these flavorful Strawberry Lemon Muffins made with fresh strawberries, lemon zest, oatmeal, and whole wheat flour.
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 12muffins
Ingredients
¼cupcanola oil
½cupmilk
1egg
½teaspoonvanilla
Zest and juice of 1 lemon
½cupall-purpose flour
½cupoatmeal
¾cupwhole wheat flour
½teaspoonsalt
1teaspoonbaking powder
½cupwhite sugar
¼cuppacked brown sugar
½teaspooncinnamon
1cupchoppedfresh strawberries
1tablespoonturbinado sugar
Instructions
Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners.
In a small mixing bowl, combine the oil, milk, egg, vanilla, and lemon juice. (Note: the lemon juice will cause the milk to curdle - this is fine).
In a medium mixing bowl, combine the remaining ingredients, except the strawberries. Mix well. Stir the strawberries into the dry ingredient mixture. Add the wet ingredients to the dry ingredients, stirring just until moistened. Do not overmix.
Fill muffin cups about 3/4 full. Sprinkle with the turbinado sugar.
Bake 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes. Remove from muffin tin and allow to cool completely.
Notes
Turbinado sugar is also known as raw sugar. You can substitute cane sugar, demerara sugar, or just white sugar.
To use frozen strawberries, allow the berries to thaw and then use an equal amount in your batter. You will find that the frozen berries bleed quite a bit more so your muffins will have a different look.
Lemons purchased in the grocery store are typically coated with wax. This is food grade wax and is perfectly safe to ingest.
You can keep the muffins for 2 to 3 days at room temperature or 3-5 days refrigerated. They can be frozen for up to 4 months.
Swap out the strawberries for raspberries, blackberries, or blueberries. Or use a mixture of different berries if you like.