Strawberry muffins

Serves: 2-3

Prep: 10 mins

Cooks in: 25-30 mins

Strawberry muffins are a great way to use up our summer strawberries. These are the usual blueberry muffins, but this time with an intense strawberry flavour!


200g strawberries

250g plain flour

1 tsp baking powder

1/2 tsp bicarbonate powder

100g unsalted butter (melted)

a small piece of unsalted butter (to grease the tray)

250g plain yogurt

1 egg

2 tbsp maple syrup



  1. Melt the butter “bain marie” style and stir regularly. Then let it cool.
  2. In a bowl mix the egg with the maple syrup, the melted butter and the yogurt. 
  3. In a different bowl whisk together the flour, the baking powder and the bicarbonate powder. Slowly pour this over the first mixture and mix until combined.
  4. Mash the strawberries and add them to the batter.
  5. Preheat oven to 350°F.
  6. Grease the interior of a nonstick muffin tray with the unsalted butter piece.
  7. Spoon the batter into the muffin tray and bake for 25-30 mins until nicely browned.


  • These strawberry muffins are  suitable for both breakfast and as a snack and they can be served with yogurt or fruit purée.
  • You can place the muffins in an airtight container and refrigerate them for up to three days. Don’t forget to refrigerate freshly cooked baby food within 2 hours as bacteria will start to grow at room temperature after those 2 hours are up.


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