Buttermilk Corn Muffins with Fresh Strawberries

Everyone loves corn muffins: They can be sweet or savory, and they taste great slathered with either preserves or plain old salted butter (or both!).

What makes them even better is the addition of fresh summer strawberries. (Want to pick your own? Check out our guide to berry picking around the Chicagoland area.)

These little beauties only take about 45 minutes start to finish and are beloved by kids and adults alike. They make an awesome breakfast on the go or a thoughtful hostess gift. You can be sure they’ll blow your dried-out, sugary blueberry muffins out of the water.

The best part is you can sub out the strawberries for any other summer fruit, like blueberries, blackberries or peaches. The tangy flavor of the buttermilk enhances the fruit’s natural sweetness and keeps the crumb of the muffin nicely moist. I’ll bet you a basket of berries these will become your summer go-to.

Buttermilk Corn Muffins with Fresh Strawberries
Makes a baker’s dozen

  • 1 1/4 cup all-purpose flour
  • 3/4 cup stone-ground yellow cornmeal
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (optional)
  • 1/4 cup vegetable oil
  • 1 egg, beaten, or 2 egg whites
  • 1 cup buttermilk
  • 16 ounces strawberries, hulled


1. Preheat oven to 400 degrees.

2. Combine dry ingredients and brown sugar in a medium-size bowl and whisk to mix.

3. In a separate bowl, mix wet ingredients.

4. Combine wet and dry mixtures in the medium bowl. Stir to blend, being careful not to overmix. Gently fold in strawberries.

5. Using an ice cream scoop or a large spoon, dollop the batter into greased muffin cups and bake for about 15 minutes, or until the tops of the muffins are golden brown.

6. Let cool completely before storing in an airtight container. Muffins will keep about 4 days at room temperature, and for about a week in the refrigerator.