Then, I saw this baked blueberry donuts recipe from Weelicious...
and imagined it with strawberries. Yummmmmm...
I love Weelicious because it's for moms trying to cook healthy for their kids. But Catherine understands that eating healthy, reducing sugar, and cooking real food doesn't mean sacrificing taste. But because I'm not totally used to using whole wheat flour, I substituted half the whole wheat flour for AP flour and of course, the blueberries for strawberries.
I scooped the batter into a mini muffins pan and my heart shaped donut pan.
Neither turned out very brown on top and the strawberries let out a lot of juice, which was ok for the mini muffins, but some of the donuts fell apart. But all in all, the muffins were tasty. Mr A loved them, and that's pretty much all that counts here.
I think next time, I will bake at 400 degrees and maybe pat dry my strawberries before folding them in. They were a little sweet for me so I'd cut back on the sugar to 1/3 cup, I think. By the way, Mr A can't wait for his (pretend) sister's birthday on Tuesday. She wants blueberry strawberry muffins!
Strawberry MuffinsAdapted from Weelicious
- 1 1/4 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1/2 cup white sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1. Preheat oven to 375° F.
- 2. In a bowl, whisk together the flour, baking powder, and salt and set aside.
- 3. In a standing mixer (or bowl using a hand mixer), cream together the butter and sugar.
- 4. Add the egg, buttermilk and vanilla and combine.
- 5. Add the flour mixture to the butter/sugar mixture and mix until just combined.
- 6. Gently fold in the blueberries.
- 7. Spoon into greased and floured donut pan, filling ¾ full.
- 8. Bake for 14 minutes, or until the tops spring back when lightly pressed.