Makes 12 muffins

There are still a couple of weeks left for strawberry season in the Pacific Northwest. The fruit keeps the muffins moist, and lemon gives the otherwise sort of bland batter a little zing. The effect is reminiscent of strawberry lemonade.

2 ½ cups all-purpose flour

¾ cup granulated white sugar

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2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

Zest and juice of one Meyer lemon

1 large egg, lightly beaten

¾ cup buttermilk

2/3 cup safflower or canola oil

1 teaspoon pure vanilla extract

2 cups chopped, fresh strawberries

1. Preheat oven to 375 degrees. Position rack in center of oven. Butter or spray a dozen 2¾-by-1½-inch muffin cups with nonstick cooking spray. Set aside.

2. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, lemon juice and vanilla extract.

3. In another large bowl combine the flour, sugar, baking powder, baking soda, salt and lemon zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over-mix the batter or tough muffins will result.

4. Fill each muffin cup almost full of batter, using two spoons or an ice-cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.


• Don’t have buttermilk? Pour 1 tablespoon of white vinegar or lemon juice in a glass measuring cup and fill with milk to equal 1 cup total. Stir and let the mixture sit for 5 minutes; use as directed for the recipe.

• If using frozen berries, you may have to bake the muffins a little longer than the stated time.

• MyBakingAddiction also recommends that you not store the muffins in a sealed container; the crowns became very moist and the authors were not a fan of this textural change.

— Adapted by The (Spokane) Spokesman-Review from, which adapted the recipe from “The Joy of Cooking”