Fluffy, light muffins studded with sweet, red fruit and the toothsome texture of old-fashioned rolled oats are a perfect on-the-go breakfast. Make these at the height of strawberry season when you can get great deals on large cartons of the berries. When strawberries aren’t in season, you can substitute other fruits: other berries, peaches or nectarines, or even pears.
Several bits of culinary magic make these muffins such a delight. Greek yogurt is one of them. It keeps the muffins moist, adds a hint of tangy flavor and, probably most important, its acidity activates the baking soda, which is key to the muffins rising. Using only 1 cup of chopped strawberries is another; use more, and the fruit will weigh down the batter down. Also, toss the chopped strawberries gently with flour just before folding them into the batter.