Go Back
+ servings
recipe strawberry muffins

Healthy Fresh Strawberry Muffins

A healthier strawberry muffin made with fresh berries and whole wheat flour.
Course Breakfast
Cuisine American
Keyword muffins, strawberry
Prep Time 20 minutes
Cook Time 30 minutes
Servings 18 muffins
Calories 222kcal


  • 1/2 cup salted butter melted
  • 1 cup milk I used whole milk, but any work
  • 1/2 cup greek yogurt I used plain
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 1/2 cup all purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups fresh strawberries diced
  • 1/2 cup strawberry jam


  • Preheat oven to 350 degrees. Grease 18 muffin tins.
  • In a large mixing bowl, combine butter, milk, yogurt, eggs and vanilla. Mix until smooth. Be careful when combining the melted butter with the wet ingredients. If the butter is too hot, the eggs will cook!
  • Add in the flour, sugar, salt, baking powder and baking soda. Mix until well combined.
  • Add the jam and stir into the batter. Finally add the strawberries to the batter and carefully fold in. I chose to leave 1/4 of the fresh strawberries to top the muffins before baking. This is optional.
  • Fill each muffin tin with the strawberry muffin batter. Top with strawberries and coarse sugar, optional.
  • Bake for 25-30 minutes until toothpick comes out clean when inserted. Let cool for 5 minutes and remove from muffin tin to cool on wire rack.


adapted from Fresh Strawberry Muffin recipe from The Merchant Baker.


Serving: 1muffin | Calories: 222kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 159mg | Potassium: 120mg | Fiber: 2g | Sugar: 21g | Vitamin A: 205IU | Vitamin C: 0.8mg | Calcium: 56mg | Iron: 1mg