- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cup strawberries, sliced
- 1/2 cup grass-fed butter, room temperature soft
- 1/2 cup sourdough starter, room temperature*
- 2 teaspoons lemon juice
- 1/2 tsp lemon extract
- 1/2 cup whole milk, room temperature
- 2 eggs, room temperature
- Extra fresh strawberries for topping
- Preheat your oven to 350° F.
- Line a muffin tin with paper liners.
- In a medium-large mixing bowl, combine the flour, oats, sugar, baking soda, baking powder, salt, and strawberries.
- In a separate bowl, combine the butter, sourdough starter, lemon juice, lemon extract, whole milk, and two eggs. Whisk until combined.
- Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick, and it’s okay if there are clumps.
- Spoon the batter into the muffin tins. Optional— top with fresh strawberry slices.
- Bake for about 30 minutes total. Rotate the pan halfway through.
- Allow cooling for about 15 minutes.
