This muffins were created after I finished making the pie recipe (scroll down). Granted I could just eat my berries with granola and yogurt but since I won’t be home for a few days, I decided to make these muffins and bring these with me for breakfast !
8oz finely chopped strawberries
1 1/2 cup whole wheat flour
1/2 cup all purpose flour
3/4 cup sugar
1 tsp baking soda
1/2 tsp salt
1 pint of blueberries
1 large egg, beaten
1 tsp vanilla extract
2 tbsp melted unsalted butter
Preheat oven to 325°.
In a blender, puree strawberries until smooth, you should have 1 1/2 cups when done. If you have more, discard the rest.
Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.
In a medium bowl, mix eggs, melted butter, vanilla and strawberries. Add to the flour mixture and stir until just blended. Gently fold in remaining berries.
Pour batter into 12 lined muffin tins and bake at 325° for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Enjoy !