Preheat oven to 350°F
Place strawberries in a small bowl and sprinkle the 2tbl. Sugar on top. Let stand 15 minutes to let it emit juices. Set aside.
In a large bowl wisk together flour, baking soda, baking powder and salt. Set aside.
In a medium bowl wisk together, watermelon, strawberries and all their juices, eggs, buttermilk, sugar and zest.
Add wet to dry.
Stir together until just incorporated. Do not overmix.
Fold in blueberries and walnuts.
Line 14 regular cupcake/muffin pan cups with paper liners. Or spray well with baking spray.
Fill all 14 evenly with batter. It should be filled almost to the top of the liners.
Sprinkle each evenly with toasted watermelon seeds.
Bake about 22 minutes or until toothpick inserted into center comes out clean.
Let stand a few minutes.
Transfer to wire rack for cooling.
Serve and enjoy.
Optional top with a dollop of cool whip just before serving
HINTS AND NOTES:
You can use oil or melted butter in replace of the buttermilk.
You may use orange or lime zest in replace of the lemon zest.
You can find my recipe for toasted watermelon seeds in my profile.
Makes about 14 normal sized muffins.
