Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, combine the yogurt, milk, vegetable oil, egg, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the diced strawberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Nutrition
Notes
Feel free to substitute strawberries with other berries or add lemon zest for a refreshing twist. Store in an airtight container for up to 3 days at room temperature.