U-Pick Fruit Muffins

A week’s vacation in Michigan at the lake was blissfully relaxing.  Meal Planning on Vacation made kitchen work easy, so easy in fact we found time to make breakfast muffins!  After a hard day’s work picking fruit with the kiddies, we hit the mixing bowl and turned out tasty treats.  An overabundance of strawberries directed our fruit of choice, but most berries or stone fruit should substitute wonderfully.  Pick your favorite and whip up a batch of sweet muffins for the ones you love!


    • 2 cups All Purpose Flour

    • 1 Tbsp Baking Powder

    • 1/4 tsp Salt

    • 1/2 cup Sugar

    • 1/2 cup Butter, melted

    • 1 Tbsp Vanilla

    • 1 cup Buttermilk

    • 1 Egg

    • 1 cup Medium Diced Strawberries mixed w 2 Tbsp Sugar


  1. Preheat the oven to 400 and prep your pans (we made mini muffins in silicon pans)

  2. Chop your fruit of choice and mix with 2 tablespoons of sugar

  3. In a medium-large bowl whisk all dry ingredients together.

  4. In a separate bowl (I use a 4 cup Pyrex measuring cup

  5. Make a well in the center of the dry ingredients and pour the wet mixture in. Mix until the batter is just moistened.

  6. Gently fold fruit and any juice created into the batter.  Be careful not to overmix.

  7. Bake 20-25 minutes (for regular sized muffins) or until muffins are lightly golden and springy to the touch.

  8. Allow to cool 10 minutes, then remove from pan.