Strawberry/Blueberry Muffin Love
I love muffins! My mom made them a lot growing up (one of the many signs of her love for us) and I remember eating the meal (even if I didn’t like it) just so I could have a second muffin! This recipe is a slightly altered version of my mom’s homemade blueberry muffins. These are frugal since you make them yourself and a whole lot more nourishing and healthy than what you find in the store! These are also frugal because you can use any berry you have on hand, and it uses the juice from defrosting the strawberries instead of throwing it away.
Strawberry/Blueberry Muffins (or Raspberry Muffins, etc)
Prep Time: approx. 25 mins or less
2 c. whole wheat flour (or GF mix)
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 c. honey
1/4 c. oil*
1/4 c. strawberry juice (leftover from defrost of the strawberries)
3/4 c. strawberries and blueberries
Directions: Preheat your oven to 400 degrees. Defrost and mash strawberries. (You don’t need to defrost the blueberries). Whisk together the wet ingredients (including the berries). Add the dry ingredients. Mix lightly and as little as possible until just barely combined. Spoon into greased muffin tins or papered tins and bake for about 20 minutes.
Yield: 1 dozen
*I’ve found the best results so far with grapeseed oil. But I’ve also melted organic palm oil shortening. Or you can use another oil. Or you can use butter or earth balance also as long as they are melted.