Originally posted May 22, 2011

I’m obsessed with this one recipe for blueberry muffins.  I make them once a year when blueberries come out in full
swing.  Unfortunately (or actually fortunately!), it is strawberry season right now, so strawberries are super
cheap at the store.  I wanted to make SOMETHING with strawberries, so why not make the blueberry muffins into
strawberry!  If you are looking for something to do with strawberries, I recommend these.  Or, if you buy some
blueberries, try them out too!  You could even try a blueberry, strawberry combo muffin.  I can’t decide if that
would be tasty or not…

Photos: The cicadas are out like crazy right now!  For those that don’t live in Nashville, apparently this type of cicada
invades the city every 13 years.  They attach to anything they can – especially the house or the trees.  I’ve only had one try and get on me, and I was able to quickly swat it away, but the noise they make is deafening.  However, I have been reading that the best way to photograph food is in the natural sunlight.  While I usually bake a night, this morning was an exception when I was testing out the strawberry muffins.  I risked a cicada attack of my strawberries to run outside and take a few shots, and the pictures came out so much better this time!   Plus, I’m happy to report that the strawberry muffins turned out cicada free!

Citation: Adapted from Joanne Fluke’s “Blueberry Muffin Mystery” recipe for blueberry muffins.  I substituted blueberries for strawberries, and because they didn’t have any strawberry pie filling at the Trader Joe’s, I used strawberry jam.  In the future, I might add a little more baking powder to get them to rise up a bit more.

Blueberry Strawberry Muffins

¾ cup melted butter
1 cup sugar
2 beaten eggs
2 tsp. baking powder
½ tsp. salt
1 cup fresh or frozen blueberries strawberries (if frozen, do not need to thaw)
½ cup pie filling (or substitute with strawberry jam, if that’s what you can find!)
2 cups plus 1 Tbsp. flour
½ cup milk
Topping:
½ cup sugar
1/3 cup flour
¼ cup softened butter
1.    Put 1 Tb. Of flour in a bag with the berries and gently shake up.  Set aside
2. Melt the butter and mix in sugar
3. Add the eggs, baking powder, and salt
4.    Add ½ of flour and 1/2 of milk to batter, and mix in.  Repeat with the rest of the flour and milk.
5.    Add ½ cup of berry pie filling (or jam) and mix in.
6.    Carefully stir in the berries.
7.    Add to muffin tins.  If more batter remains, fill a loaf pan with the batter.
8.   Crumb Topping: Mix the sugar and flour in a small bowl.  Cut in butter.
10. Sprinkle topping on muffins.
11. Bake at 375 for 25 to 30 minutes.  (15 minutes if making mini muffins)