Strawberry & Cream Muffins
Strawberry picking makes great memories for the kids. Continue the tradition by letting them help bake these muffins.
Ingredients
- ¾ cup soft butter if you are dairy free use soft lard or coconut oil
- ¼ - 1/3 cup organic pure cane sugar or sucanat honey could work I think
- 2 flax eggs if you can handle eggs use 2 eggs!
- Juice of one lemon
- 1 cup sorghum flour
- 1 cup white rice flour
- 1 cup tapioca flour
- 1 tsp aluminum free baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 1 ½ cups whole sour cream if you are dairy free use whole coconut milk yogurt
- 1 ½ - 2 cups fresh strawberries chopped.
Instructions
- Blend the butter, sugar, flax eggs, and lemon juice with a hand beater until just combined.
- Add the rest of the ingredients EXCEPT the strawberries, and beat.
- Add the strawberries and fold in.
- Bake in silicone muffin cups, paper cups, or buttered muffin tin at 375 for 25-30 minutes. Check around that 20 minute mark in case our ovens run differently.
Tried this recipe?Let us know how it was!
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Tips:
- This makes about 16-18 good sized muffins. You could fill them up a little smaller and get 2 dozen for sure.
- They freeze up great! If you already have your fresh strawberries picked, you might as well double or triple up this recipe for the freezer! Easy pull out addition to breakfast!
- I love my silicone muffin cups
for baking – SO much cleaner and easier! HERE are some plain ones if flowers aren’t your thing - Looking for more ideas to use up your strawberries? Here is strawberry baked oatmeal, strawberry ice cream, and strawberry cake!
for baking – SO much cleaner and easier! 
are some plain ones if flowers aren’t your thing
Mmmmm – these sound delish! Could you use 3 cups of spelt or einkorn flour instead of the sorghum, rice, and tapioca flours? Thanks!
Hi Tangela! Yes that should work!
Do you think frozen strawberries would be fine? (And frozen blueberries for the other recipe?)
Great question – I have never done it but I think it would work – i have done frozen blueberries for the blueberry one. It did turn the batter pretty blue though – and they were still frozen. You would have to thaw out the strawberries because they would be too big to put in without cutting – you could maybe thaw and drain them – but they are usually mushier when you thaw so your batter might turn pink. I still think it would taste good though 🙂
Just went strawberry picking and have lots of berries to use up!! Do you think it would be okay to use I use plain whole milk yogurt instead of sour cream? I have all of the ingredients on hand except that.
What flour could you use in place of sorghum flour? I do not have any of that.
Hi Linda! Yes you could use brown rice flour, oat flour, or almond flour. Does that help?
Thanks so much, yes It does 🙂
made these yesterday and they were so yummy. thanks so much for the recipe!
Great! Thanks for the feedback!
Could I use all purpose flour? If so, would I still have to use 3 cups? TIA.
Hi Myriam! I’m honestly not sure since I can’t work with flour with gluten in our house – I just have never tested it with this recipe. I don’t see why it wouldn’t work, but I just haven’t tried it myself!
Just made these this morning for our son and they were great. I was looking for other options for our son who has special needs and allergies to be able to feed himself in the morning for breakfast. These will be perfect! Thank you so much!
You’re welcome Melissa! I’m so glad these will work out for you!
Renee, do you think these and your other muffins should be individually wrapped in the freezer or flash frozen first and then just all dumped into a larger bag? Thanks!
I love all the delicious flavor in this recipe. It’s so healthy, too. Just fabulous!
Only had a cup of sour cream, so I added a half cup of coconut yogurt and they came out great. I was worried about sweetness because of the fact I only had vanilla coconut yogurt, but I cut back the sugar slightly and it balanced great!