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    Home > Recipes > Muffins

    Strawberry Whole Wheat Muffins

    Published: Aug 3, 2013 | Updated: May 6, 2022

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    These healthy Strawberry Whole Wheat Muffins are packed with fresh strawberries, whole wheat, chia seeds, and lemon. They are hearty, filling and flavorful!

    Jump to Recipe
    Strawberry Whole Wheat Muffin in brown tulip liner

    You know that feeling when you are late for an early morning flight and you are rushing around trying to make sure you remember to pack everything, and just as you turn the doorknob to leave, your stomach grumbles so loudly that you are afraid it woke the neighbors? No? Maybe you are a better morning traveler than I.

    Strawberry Whole Wheat Muffin unwrapped on wood board

    After a nanosecond of weighing the consequences of delaying my departure a few more minutes this morning, I ran to the kitchen and popped a frozen Strawberry Whole Wheat Muffin in the microwave and then booked it to the elevators!

    Strawberry Whole Wheat Muffin unwrapped in hand

    These healthy breakfast Strawberry Whole Wheat Muffins are packed with fresh strawberries, whole wheat, chia seeds, and lemon. I developed these one lazy Sunday morning and then stashed them in the freezer for days when I need a filling breakfast on the run.

    Strawberry Whole Wheat Muffin in vintage baking tin

    Could you make these even healthier? Sure you could! Each time I make them I try to tweak them without sacrificing taste or texture. They are best fresh from the oven but they are still delicious after thawing. Thaw them in the microwave or oven, toast them and smear on some fresh preserves or cream cheese for the perfect addition to any breakfast!

    Strawberry Whole Wheat Muffin unwrapped in hand
    Strawberry Whole Wheat Muffin in brown tulip liner

    Strawberry Whole Wheat Muffins

    Chef Lindsey
    These healthy Strawberry Whole Wheat Muffins are packed with fresh strawberries, whole wheat, chia seeds, and lemon. They are hearty, filling and flavorful!
    PRINT RECIPE Pin Recipe
    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins
    Calories 217 kcal

    Ingredients
     

    • 1 cup whole wheat flour
    • 1 cup all-purpose flour (for batter)
    • 2 teaspoons all-purpose flour (for strawberries)
    • ½ cup sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ cups strawberries (chopped and tossed in 2 teaspoons flour)
    • 1 egg (slightly beaten)
    • 1 cup buttermilk
    • ½ cup oil
    • 1 teaspoon freshly grated lemon peel (1 extra large lemon)
    • 2 teaspoons lemon juice (freshly squeezed)
    • 2 tablespoons chia seeds
    US Customary - Metric

    Instructions
     

    • Preheat oven to 400F.
    • Grease or line 12 standard muffin tins.
    • Slice Strawberries
      Strawberries being sliced on wooden cutting board
    • In a large bowl add flour, baking soda, baking powder, salt and chia seeds; stir with a whisk or fork until the chia seeds are evenly distributed. Set aside.
    • Combine sugar, lemon peel and lemon juice and mix. Stir in the oil, eggs and butter milk until just combined.
    • Add the dry mixture to the batter and gently incorporate with a wooden spoon until a more than a few lumps remain. Be careful not to over mix the batter.
    • Add the strawberries and gently fold into the batter. Two or three folds should do it!
    • Scoop into prepared muffin tins and bake 12-15 minutes or until a toothpick inserted in the center comes out clean.
      Strawberry Whole Wheat Muffin batter in brown tulip liner
    • Cool slightly in pan and then turn out onto a wire rack.
    Keyword breakfast pastry, healthy breakfast, muffin recipe
    Tried this recipe?Mention @cheflindseyfarr

     

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    Recipe Rating




    Comments

    1. Kyra Saegusa says

      April 03, 2022 at 8:51 pm

      5 stars
      I actually made there muffins and they were a delish base for a couple of minor tweaks I made. I added some cinnamon, cardamon and all spice to the dry mix. I only used whole wheat cake flour and added toasted walnuts to the strawberries and I doubled the amount cause I like chunky, fruit muffins. I used orange instead of lemon and 1/4 light brown sugar and a scant 1/4 of white cane. everything came out wonderfully.

      Reply
      • Lindsey says

        April 04, 2022 at 8:29 pm

        So glad you enjoyed! ❤️

        Reply
    2. Janet says

      December 03, 2014 at 4:13 pm

      These muffins look good & healthy! Just wondered if I could substitute blackberries or blueberries for the strawberries. I have those on hand. Thanks!

      Reply
      • Lindsey says

        December 03, 2014 at 4:28 pm

        Hi Janet! I don't see why not! Just leave them whole or if they are frozen keep them frozen so that they don't bleed into the cupcakes and make them blue and mushy. Happy baking!!

        Reply
    3. Melanie @ Just Some Salt and Pepper says

      August 16, 2013 at 1:22 am

      These look delicious! Definitely bookmarked for the future.

      Reply
      • Lindsey says

        August 16, 2013 at 1:47 am

        Thanks! Let me know if you try them!

        Reply
    4. Kathryn says

      August 10, 2013 at 11:24 pm

      Where do you get chia seeds from? Thanks

      Reply
      • Lindsey says

        August 11, 2013 at 12:02 am

        I use Bob's Red Mill, which I can usually find at Whole Foods or in the organic section of my regular grocery store! If all else fails, you can order directly from Bob's online!

        Reply
    5. Liz says

      August 08, 2013 at 2:41 pm

      What a yummy way to start the day...I would have gone back for one of these, too! Hope you have a blast in Utah!

      Reply
      • Lindsey says

        August 08, 2013 at 2:50 pm

        Thanks, Liz! The weekend in UT was great! Back to real life now 🙂

        Reply
    6. Dorothy @ Crazy for Crust says

      August 08, 2013 at 11:22 am

      These are gorgeous muffins!! Have a great weekend!

      Reply
      • Lindsey says

        August 08, 2013 at 11:27 am

        Thanks! You too!

        Reply
    7. Rachel Cotterill says

      August 07, 2013 at 1:17 pm

      These look brilliant - and very different to my muffin recipe, so I'll be very interested to try them out 🙂

      Reply
      • Lindsey says

        August 07, 2013 at 1:20 pm

        Thanks! I'll have to try yours as well.

        Reply
    8. Julia | JuliasAlbum.com says

      August 07, 2013 at 4:29 am

      I love adding strawberries to everything: muffins, banana cake, etc. These muffins look very enticing - what a perfect breakfast!

      Reply
      • Lindsey says

        August 07, 2013 at 11:09 am

        Only one left in the freezer! I think both my fiance and I are trying to be polite and leave the last one. I think it's calling my name today!

        Reply
    9. Miss Kim @ behgopa says

      August 05, 2013 at 4:11 am

      My stomach grumbles practically every night (during dinner service, since we usually don't eat til the end)! I could sure use something like this to keep my energy. I can't stand hunger!

      Pics look delish, especially with the jam on it. Wedding fairy approved?

      Reply
      • Lindsey says

        August 05, 2013 at 11:29 am

        Wedding Fairy Approved!!!! These would be an excellent snack on the job. You could even add some wheat or oat bran for some extra filling fiber!

        Reply
    10. Consuelo @ Honey & Figs says

      August 04, 2013 at 11:11 am

      Healthy muffins are my favourite, I love how fluffy and yummy yours look. So pretty too, I adore the photos xx

      Reply
      • Lindsey says

        August 05, 2013 at 11:32 am

        Thanks! They are very fluffy but not dry because I don't do dry baked goods! 🙂

        Reply

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