Blueberry Muffins Gone Strawberry

Originally, I had this thought of only baking on the weekends. It may sound silly, but who really needs these sweets laying around all week. As much as we would like to eat them all day long, it just can’t happen…except for this week. Always an exception.

You see…I had this half container of organic strawberries that were starting to look really sad. If I didn’t do something with them soon, they would’ve found themselves directly in the compost pile. Throwing away good food is not an option in this household. That’s when these Strawberry Muffins were born.

I simply took Paula Deen’s Blueberry Muffin recipe and substituted 1 1/2 c. of chopped strawberries for the blueberries. In all reality, you could sub pretty much anything into these muffins and they would still be good. Raspberries, cherries, bananas, tree bark, whatever – you’ll eat them. Strawberries will give the muffins a more moist effect than the blueberries, especially if eaten warm. Don’t worry, if you bake them for the advised time, they will be cooked through. Just let them cool…the strawberry flavor comes out more in a cool muffin than a warm one. The idea of whipping up a vanilla cream cheese frosting did cross my mind but since I was already breaking the “no baking” rule, I figured I should leave that out.

Oh, and yes, I am such the cooking nerd to match the color of the cupcake liners to the flavor. What?

Do you have an awesome muffin idea? Do share!

One Response to Blueberry Muffins Gone Strawberry
  1. Lisa @ Sweet as Sugar Cookies
    March 13, 2011 | 4:12 AM

    Yum, a strawberry muffin would be so tasty. Looks like you had a really good breakfast. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your muffins up.

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