Lemonberry Muffins
Prep Time
20m
Bake Time
20m - 22m
Yields
12 muffinsAbout this Recipe
This easy Lemonberry Muffin recipe combines blueberries, raspberries, and strawberries (or even all three) with zesty lemon muffins. Great for breakfast, in the lunchbox or as an after-school treat.
Lemonberry Muffins
Prep Time
20mBake Time
20m - 22mYields
12 muffinsAbout this Recipe
This easy Lemonberry Muffin recipe combines blueberries, raspberries, and strawberries (or even all three) with zesty lemon muffins. Great for breakfast, in the lunchbox or as an after-school treat.
Share This Recipe
Ingredients
- 2 cups all-purpose flour*
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup Crystal Sugar Extra Fine Granulated Sugar
- grated zest from one large lemon
- 1 cup buttermilk, sour cream or plain yogurt
- 1/4 cup vegetable oil
- 1/2 teaspoon lemon extract
- 1/2 cup fresh sliced strawberries or whole fresh raspberries, or whole fresh blueberries
- 1 egg
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 375°. Prepare muffin tin with non-stick baking spray or cupcake liners. Set aside.
- Whisk flour with baking soda, baking powder, salt, sugar, and lemon zest until well blended.
- In a separate bowl or a large measuring cup, whisk buttermilk (or sour cream or yogurt) with oil, egg, and lemon extract until smooth.
- Add liquid mixture to dry mixture all at once and stir with a large spoon until just moistened. Gently fold in berries and spoon into muffin tin.
- Bake in preheated oven for about 20 minutes or until golden with tops that spring back when lightly pressed with your fingertips.
- Serve hot straight from the oven or cool on racks.
Share This Recipe
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Lemonberry Muffins
Prep Time
20mBake Time
20m - 22mYields
12 muffinsAbout this Recipe
This easy Lemonberry Muffin recipe combines blueberries, raspberries, and strawberries (or even all three) with zesty lemon muffins. Great for breakfast, in the lunchbox or as an after-school treat.
Ingredients
- 2 cups all-purpose flour*
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup Crystal Sugar Extra Fine Granulated Sugar
- grated zest from one large lemon
- 1 cup buttermilk, sour cream or plain yogurt
- 1/4 cup vegetable oil
- 1/2 teaspoon lemon extract
- 1/2 cup fresh sliced strawberries or whole fresh raspberries, or whole fresh blueberries
- 1 egg
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 375°. Prepare muffin tin with non-stick baking spray or cupcake liners. Set aside.
- Whisk flour with baking soda, baking powder, salt, sugar, and lemon zest until well blended.
- In a separate bowl or a large measuring cup, whisk buttermilk (or sour cream or yogurt) with oil, egg, and lemon extract until smooth.
- Add liquid mixture to dry mixture all at once and stir with a large spoon until just moistened. Gently fold in berries and spoon into muffin tin.
- Bake in preheated oven for about 20 minutes or until golden with tops that spring back when lightly pressed with your fingertips.
- Serve hot straight from the oven or cool on racks.
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