Sussex County Strawberry Farm, Andover

Strawberries are best enjoyed fresh-picked and unadorned, but here’s a baker’s recipe from a northern New Jersey farm that has been growing berries for over 30 years.

2 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup buttermilk
1/3 cup melted butter
2 eggs, slightly beaten
1 teaspoon vanilla
1 pint fresh strawberries, hulled and chopped
Additional sugar for topping

Preheat oven to 400°. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.

In a large bowl combine flour, sugar, baking powder, baking soda, and salt, stir well until all ingredients are well blended.

In another bowl, whisk together the buttermilk, butter, eggs, and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and add the strawberries. Using a large spoon, gently fold ingredients just until moist. Do not overmix.

Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired. Bake 20–25 minutes.