Whole Wheat Strawberry Lemon Muffins

Last night I was in my fridge and realized that the strawberries I bought earlier this week were already starting to look soft! I knew they wouldn’t make it through the weekend so I decided to make some muffins for breakfast. I had a couple of left over lemons from my lemon pound cake, so why not make strawberry lemon muffins?! I did a little research and whipped these up with ingredients I already had at the house.

I will post an update with the video later tonight 🙂




  • 2 cups whole wheat flour (you can also use all purpose flour)
  • 3/4 cup sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1 tsp vanilla
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • Zest and juice of 1 lemon
  • 7-10 strawberries


  • 1 cup powdered sugar
  • Juice from 1/2 a lemon



  • Preheat over to 350 degrees
  • Line a muffin tin with 12 paper cups and spray them with cooking oil, set muffin tin aside.
  • In large mixing bowl whisk together flour, sugar, baking powder, baking soda, salt, set aside.
  • In smaller bowl whisk lemon juice, oil, buttermilk, egg, vanilla, and lemon zest.
  • Pour wet ingredients into dry ingredients, mix well.
  • Gently fold in strawberries.
  • Divide the batter evenly into muffin tin.
  • Bake at 350 for 18-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
  • Whisk powdered sugar and lemon juice until smooth, drizzle over cool muffins.



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