I have no reasonable or justifiable explanation for why I made these. There was no event or occasion or even forethought. The simple truth is that I bought a huge vat of strawberries and hadn’t used them all up. Time was running out on them and something needed to be done.
After a morning of errands and trying to contain The Boy in the outdoor department of Home Depot I was in the mood for some kitchen solitude. Of course, I didn’t get it and wound up with both kids “helping” me bake these, but it was worth it.
It makes sense, though. I mean we eat blueberry muffins all the time. Swapping in strawberries seems so obvious to me now. They are sweet without being cloying and hearty from the whole wheat flour while still being light. There’s also no worries about things getting purple from the blueberry juice!
I threw some nice strusel on top because who doesn’t love buttery sugary goodness on top of a muffin? In the end these lasted about 4 days in an airtight container on the counter and while they lost a little over time the taste and texture didn’t suffer much at all.