Super Berry Muffins

It’s almost the Fourth of July and strawberry season is in full swing. Super Berry Muffins 3The real reason I made these is because I have so much berries to use up. My toddler’s favorite fruit was berries until this week. ¬†On any given day the kid can eat 10 strawberries in one sitting, But, he’s recently had a change of heart. His love for the ruby-red fruit is slowly subsiding. For now at least.

What to do with the bucket of organic strawberries in my refrigerator? Make them into muffins of course. And it’s perfect for our upcoming Independence Day holiday.Super Berry Muffin Stacked


  • 2 c. all-purpose flour
  • 3/4 c. sugar (can make it to 1 c. for a sweeter muffin, but I try to cut back)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 c. milk
  • 1/2 c. coconut oil, melted
  • 1/2 tbs vanilla
  • 1 c. chopped fresh strawberries
  • 1/3 c. fresh blueberries


1. Preheat oven to 350F

2. In a bowl mix dry ingredients together (first 4 ingredients)

2. In another bowl, mix wet ingredients (except fruit)

3. Combine dry ingredients with wet, until well incorporated. Tip: There will be clumps, do not over mix!

4. Fold in fresh fruit

5. In a greased muffin tin, add mixture all the way to the rim for a muffin top. Top with more fruit if desired

6. Bake for 17-22 minutes, or until a toothpick comes out clean

Tip: Use sweet strawberries and blueberries, otherwise your muffin will be a little sour. Also, make sure your coconut oil is melted, otherwise it will be lumpy