Healthy Strawberry Muffins

Name: Healthy Strawberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup chopped fresh strawberries; 1 1/2 cups all-purpose flour (divided); 1 cup wholemeal flour; 1 tbsp baking powder; 1/2 teaspoon baking soda; A pinch of salt; 2 large eggs; 1 cup plain yogurt; 1/4 cup melted coconut oil; 3/4 cup honey; Zest and juice of 1 organic lemon; fresh strawberries (To serve)

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Bursting with juicy strawberries, enjoy these healthy Strawberry Muffins for breakfast or as a healthy snack. Delicious, easy to make, and ready in 30 minutes!

You might also like my healthier cranberry orange muffins or my cinnamon muffins.

Homemade Strawberry Muffins are healthier and much more economical than bakery muffins, and they are so delicious! Your house will smell like a bakery.

This breakfast or brunch treat, made with whole wheat flour and yogurt, is so much better than bakery muffins. Better taste, better for you, better price. My kids can’t get enough of these when I make them. Usually gone the same day! 😍

These would be perfect for Easter brunch or Mother’s Day breakfast but also make a great on-the-go breakfast, snack, or healthier dessert option.

Recipe Summary

Easy to make: There’s no need to get out an electric mixer or blender to make these. All you need is a couple of bowls and about 10 minutes to prepare them and less than 20 minutes to bake. So, in less than 30 minutes you can have freshly baked strawberry muffins.
Wholesome ingredients: These are made with simple, wholesome ingredients that you probably already have on hand. Plus, they’re a great way to make use of fresh strawberries!
Soft, moist, delicious: Not only are these super flavorful, but they’re also nice and fluffy and plenty moist!
Can be made ahead and freeze well: Make these the night before and wake up to a wonderfully satisfying breakfast. They last for 2-3 days stored in an airtight container at room temperature or up to 5 days stored in the fridge. They also freeze really well. We like to meal prep these on Sunday and enjoy them during the week.

Ingredients needed

This strawberry muffin recipe is made with simple ingredients for muffins that have a perfectly soft, tender crumb, plus a sweet, slightly tart flavor from the fresh berries. Here’s everything you’ll need:

Fresh strawberries: I recommend fresh strawberries, so you can chop them into smaller pieces. Whole strawberries are usually too large for muffins.
Flour: This recipe calls for a blend of all-purpose flour and whole wheat flour, also known as wholemeal flour. Whole wheat flour adds nutrition and fiber to the muffins but if you use only whole wheat flour, the muffins can be a bit heavy. A mixture of flours keeps these light and fluffy.
Baking staples: For flavor and texture and to help the muffins rise, don’t forget the baking powder, baking soda & salt.
Eggs: A couple of eggs add rich flavor and keep these moist.
Yogurt: To reduce the oil needed in these, we’re adding plain yogurt, which keeps these tender and moist. Use Greek yogurt for a boost of protein.
Oil: Just 1/4 cup melted coconut oil (other oils work, too) is needed. With the addition of yogurt, you won’t need very much oil to make these super moist.
Honey: To naturally sweeten the muffins.
Lemon: For a bright flavor, I added in the zest and juice of 1 lemon.

Ingredients for baking strawberry muffins divided into small portions.

How to make strawberry muffins

Like most muffin recipes, these are very easy to whip up! Get out a muffin pan and line it with parchment paper liners. Now, let’s bake! Here’s the simple process:

Prep: Preheat the oven to 375ºF and line with paper cups a large 12-cup muffin tin. In a medium bowl, stir the chopped strawberries with 1/2 cup of all-purpose flour.

Mix dry ingredients: In a large bowl, whisk the flour, baking powder, baking soda, and salt.
Mix wet ingredients: In a separate bowl, whisk the eggs with yogurt, coconut oil, honey, lemon zest, and juice until smooth.

Combine wet and dry ingredients: Add the wet ingredients over the dry ones and whisk just until combined. Quickly fold in the strawberry-flour mixture, make sure you don’t over-mix or the strawberries inside the batter might get mushy.

Stirring strawberry batter in a large bowl.

Bake: Divide the batter among your prepared muffin cups. Bake for 20 minutes or until a toothpick inserted into the middle comes out mostly clean.
Serve: Allow the muffins to completely cool on a rack before serving. Serve with fresh strawberries and enjoy!

Muffins made with strawberries in a muffin pan.

Recipe Tips

How do you keep berries from sinking to the bottom? To ensure there are berries throughout the muffin and not just at the bottom, you’ll want to toss the chopped strawberries in a bit of flour before adding in the wet ingredients.
Room temperature ingredients: When baking, it’s best to start with ingredients that are at room temperature. This helps everything mix together evenly without having to over-mix the batter.
Measure the flour correctly: Too much flour can cause muffins to be dry and crumbly. Whisk the flour first, then spoon it into a dry measuring cup and level off the top (without shaking the cup). Do NOT scoop the flour into the measuring cup.
Do NOT overmix batter: Stir the wet and dry ingredients together by gently folding them with a large spoon or spatula, just until mixed. Over-mixing the batter can produce tough muffins.

side shot of muffins on a white round plate

Frequently asked questions

How do I make my muffins light and fluffy?

For light and fluffy muffins, it’s best to have all ingredients at room temperature before you start making the batter. Having eggs, oil, and yogurt at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light.

What is the most important rule for making muffins?

For best results, do not over stir the mix. You really want to just moisten the ingredients. It is not necessary to stir or beat the batter until it is completely smooth and lump-free. The batter can be a bit lumpy and thick.

Is it better to use oil or butter in muffins?

Because oil is liquid at room temperature, it produces moist baked goods. Butter, on the other hand, is solid at room temp, and therefore, baked goods made with it can be a bit drier.

top view of muffins on a white round surface

Storage recommendations

Storing leftovers: These stay fresh at room temperature for up to about 2 to 3 days in an airtight container. If you need to store them for a longer period of time, I’d recommend keeping them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.
Freezing: To freeze, simply place the muffins into a resealable freezer bag and freeze for up to 3 months. You can either thaw them at room temperature or warm them up in the microwave when you’re ready to eat.

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