Strawberry Muffins

Fresh strawberries are an appealing fruit with numerous health benefits. Strawberries are in season and abundant right now, so they are a great choice for eating fresh or for using in recipes. This muffin recipe is rich with buttermilk, but not too sweet, allowing the strawberries to take center stage. I baked these for breakfast, but I predict I will be having another one for a snack later today.

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Strawberry Muffins

1 3/4 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 1/2 cups diced strawberries

Preheat oven to 400 degrees F. Prepare a muffin pan with cooking spray or use paper liners. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, stir together buttermilk, oil, egg, and vanilla. Add the buttermilk mixture to the flour mixture, stirring just until combined. Add strawberries, stirring into the mixture gently. Divide batter among prepared baking cups. Bake for 17 minutes, or until muffins test done using a toothpick. Cool muffins in pan for 5 minutes, then remove from pan and continue cooling on a wire rack. Makes 12 muffins.

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