When life hands you strawberries that are a little bit past their prime…make berry muffins!
In addition to my oven that doesn’t open, I have a refrigerator that’s just a little too small. It’s a standard, apartment-sized appliance but it’s also deeper than it is wide and just in general, difficult to store things.
I often have to pile stuff on top of each other or stick smaller items behind large, unwieldy tupperware containers and the like.
As a result, important things like strawberries get caught behind loaves of bread and stacks of yogurts.
Recently, I was rummaging through my misshapen fridge and I found a container of strawberries, just past ripe, perfect candidates to mash with a fork and fold into a perfect muffin batter.
I had some extra blueberries on hand from the whole-wheat blueberry muffins I baked recently and what could be a better marriage than juicy blueberries and sweet strawberries?
Only a muffin bursting with both.
- 1⅔ cup fresh strawberries and blueberries
- ⅔ cup sugar
- ⅓ cup vegetable oil
- 2 eggs
- 1½ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- Heat oven to 425 degrees F. Prepare a muffin tin with paper liners or grease with butter or spray oil.
- In a large bowl, smash with a fork the fresh berries. Add in the sugar, oil and eggs and combine. Add in the remaining ingredients until batter is completely moistened. Do not over mix.
- Fill greased muffin tins about ¾ with batter. Bake for 15 minutes or until muffins begin to brown around the edges and the centers spring back when touched.