Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

The weather in Portland has been so beautiful lately, which means the abundance of berries are starting to show up everywhere along with the bounty of rhubarb. So the perfect marriage of strawberry and rhubarb inspired this recipe for the tasty and moist muffins that will make your house smell just amazing. These are so simple to make and would be so fun to make with your kids.

Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 muffins
Author: Lena Gladstone
  • 2 cups flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup melted unsalted butter
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1 cup fresh strawberries/rhubarb, cut into small pieces
  1. Melt and cool butter, add beaten egg, milk and vanilla.

  2. Mix all the dry ingredients together and then add to the wet ingredients by gently folding together slightly. Fold in the berries and rhubarb (if you can't find rhubarb, you can mix in other berries or make this with just strawberries). DO NOT OVERMIX.

  3. Prepare your muffin tin by adding muffin cups, or butter the tin so the batter doesn't stick.

  4. Drop by spoonfuls into the well-greased muffin tins.

  5. Bake at 400F for 18-25 minutes, depending on your oven. Mine took 25 minutes.

Recipe Notes

You can sub out the berries for any berries or stone fruit that is in season - I bet these would be even great savory with cheese and bacon.