Strawberry Fromage Blanc Muffins #MuffinMonday

In February I saw a post from one of my favorite bloggers - Wendy at A Day in the Life on the Farm - and I realized that they've been having a muffin party for years without me. LOL. I emailed the host, Stacy of Food Lust People Love and got the scoop: "...last Monday of the month and no themes. We've been baking together since August 2015! Only one rule, you must use the muffin method (folding wet ingredients with dry - no creaming butter and sugar, etc.) to bake muffins."

Oh, my goodness...is that the muffin rule? That makes total sense. But I had no idea. 

In my house we've always said that if it's 'naked' as in frosting-free, it's a muffin; if there's frosting, then it's a cupcake. Turns out there's more to it than that. In any case, I jumped in. This is my third month participating with the #MuffinMonday bloggers.

Here's the line-up for this reveal...

• Apple Raisin Rye Muffins by Karen's Kitchen Stories
• Banana Currant Muffins by Passion Kneaded
• Birthday Cake Muffins by Zesty South Indian Kitchen
• Chocolate Chip Nutella Muffins by Palatable Pastime
• Jasmine Matcha Muffins by A Day in the Life on the Farm
• Pineapple Zucchini Muffins by Food Lust People Love
• Roasted Garlic Cheddar Muffins by Making Miracles
• Strawberry Fromage Blanc Muffins by Culinary Adventures with Camilla

Strawberry Fromage Blanc Muffins

•  2 C all-purpose flour
•  3/4 C organic granulated sugar
•  2 t baking powder
•  1/2 t salt
•  1 C fromage blanc cheese
•  2 large eggs
•  3/4 C sour cream
•  1/4 C olive oil
•  2 t pure vanilla extract
•  1-1/4 C fresh strawberries, hulled and diced

Procedure

Preheat oven to 350ºF. Butter the hollows in a muffin tin or line with paper liners. Set aside.

In a medium mixing bowl combine flour, sugar, baking powder, and salt. In a large mixing bowl, whisk fromage blanc, eggs, and sour cream together until smooth. Add in olive oil and vanilla extract. Mix until well combined. Add the flour mixture into the fromage blanc mixture. Fold together with a wooden spoon or a rubber spatula just until combined. Gently fold in diced strawberries.

Divide batter evenly between muffin cups. Bake for 15 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven. Allow to cool 10 minutes in pan, then gently transfer to a wire rack to cool completely.

Muffins are best the same day they are made, but can be kept in an airtight container in the fridge for up to 2 days. Though a dozen muffins never last more than a day in my house. Enjoy!