We went for our annual strawberry picking trip last weekend and had so much fun. We go to Johnson’s Farm and love it. We all look forward to it every year; it’s a sweet little tradition of ours that I just adore. The best part is how much Olivia loves it. <3 The folks at Johnson’s are really friendly and their strawberries are divine.

We always come home with so many delicious berries and I am always excited to try a new recipe with some of them. This year I decided to make strawberry muffins and oh my goodness…they are good. So good. And easy. Crazy easy. Why have I not made these before?

They have been great for breakfast and after camp snacks. Our whole house loves them and I’m pretty sure I may be making another batch of these today.

They are really tasty, not too sweet and just perfect for summer.

Here’s what you’ll need to make them:

• 1 cup diced organic strawberries

• 1 cup buttermilk (I used organic, non gmo 2%)

• 1/2 cup organic sunflower seed oil

• 2 organic eggs

• 2 tsp organic vanilla extract

• 1 cup organic cane sugar

• 1/4 tsp salt

• 3 cups organic all purpose flour

• 4 tsp aluminum free, non gmo baking powder

1. Preheat oven to 375 degrees. Spray your muffin pan with a non stick cooking spray. I used non gmo avocado oil spray.

2. Place buttermilk, oil, eggs, vanilla extract and sugar in a bowl and whisk until combined.

3. Add salt, flour and baking powder to the batter and mix thoroughly.

4. Add strawberries to the mixture and gently fold and mix them in.

5. Using an ice cream scooper, scoop batter into your muffin pan, filling about 3/4 of the way.

6. Bake for 15 minutes.

7. Remove from oven and place muffins on a cooling rack before enjoying.

I hope you love these as much as we do! xo