June is possibly one of my favorite months of the year. I may be a bit biased since it is my birthday month, but some of the best things pop up in June, including strawberries! This week we took a trip to Spooner Farms to indulge in the last week of strawberry picking. I was worried that Fin and Lox would be too young to enjoy it, but they had a blast. Finley got so excited every time she found a strawberry and would yell, “I found one,” or ,”I got it!” Loxley had fun picking too, expect she picked hers up off the ground and ate them. By the end of the trip both girls had dirty fingers and strawberry stained shirts, which is a successful trip in my eyes. I can’t wait to go back during blueberry season.
Fresh Strawberry Muffins
The entire car ride home I bugged Brandon about what I should make with the strawberries. We got a decent amount at the farm and I didn’t want them to go bad before we could eat them all. At one point my ideas started to get pretty extravagant, so I went with something simple instead…muffins. Muffins have always been a breakfast favorite of mine. I love how moist these are and they have just the right amount of strawberry flavor.
yields 15 muffins
1/2 c unsalted butter, softened
1 c granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp salt
3 tsp baking powder
2 c all-purpose flour
3/4 c sour cream
1/4 c milk
2 c strawberries, cleaned and chopped
Preheat oven to 350 degrees. Prepare a muffin pan by oiling the pan or adding liners.
In a large bowl or stand mixer, cream together butter and sugar until smooth. Mix in eggs and vanilla, scraping bowl as needed. Add salt, baking powder, and flour. Mix until fully combined. Add in sour cream and milk and mix until no streaks remain. Finally, fold in strawberries.
Using a larger spoon or cookie scoop, divide batter between prepared baking cups.
Bake for 20-22 minutes. Cool in pan 10-15 minutes or until easy to handle. Transfer to a plate or wire rack to cool completely or enjoy warm.
Store in an airtight container for up to several days.
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