Simple and Delicious Lemon Berry Muffins
These Lemon Berry Muffins are a must-try for any muffin lover, combining the tanginess of fresh lemons with the sweetness of juicy strawberries.
Muffins are a classic breakfast treat that can also serve as a mid-day snack or even as dessert. These Lemon Berry Muffins will be a keeper in your recipe box once you try them! I’m sure you’ll love them as much as I do!
These Lemon Berry Muffins are so easy to put together, and taste amazing! Perfect for breakfast, lunch, a light snack, or as a neighbor gift. They’d also make a fun and yummy breakfast for your loved ones on Valentine’s Day!
Why You’ll Love these Muffins
Lemon Berry Muffins are perfect for anyone who loves a tangy yet sweet flavor. The combination of fresh lemon juice and zest with juicy, ripe berries creates a mouthwatering treat that is sure to please.
These muffins are easy to make and can be customized to your personal preferences by using different types of berries or by adding a streusel topping.
Lemon Berry Muffins
Ingredients:
- 2 1/2 cup flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 lemon, zest and juice
- 1 large egg, beaten
- 3/4 cup buttermilk
- 2/3 cup canola oil
- 1 tsp vanilla
- 2 cups fresh strawberries, hulled and chopped
Glaze:
- 1 cup powered sugar
- 1 Tbsp fresh lemon juice
- 1 Tbsp milk
- 1 Tbsp melted butter
- Dash salt
Instructions:
Step 1. Preheat oven to 375 degrees.
Step 2. Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Add the lemon zest to the dry ingredients, stir to combine.
Step 3. Add the chopped strawberries to the combined dry ingredients. Toss the strawberries to coat.
Step 4. Juice the lemon. Pour the lemon juice into a medium size bowl with the egg, buttermilk, canola oil and whisk together. Pour the wet ingredients into the flour mixture and stir to combine.
Step 5. Line the muffin tin with sprayed {cooking spray} paper liners. Scoop with ice cream scoop the muffin batter into the paper liners. These muffins don’t rise a whole lot so fill them about 3/4 full.
Step 6. Bake for about 20 minutes or until the muffin tops are a pretty golden brown. You can check to see if the muffins are done by sticking a toothpick in the middle to see if it comes out clean.
Step 7. Remove muffins from the oven and let them sit in the tin for a few minutes to cool slightly. Transfer the muffins onto a wire baking rack to completely cool.
Step 8. Whisk together the ingredients for the glaze, spoon the glaze over each of the muffins by the spoon full.
Serve these muffins for breakfast, lunch, or a light snack. Enjoy!
What to Serve these Muffins With
These Lemon Berry Muffins are delicious on their own, but they can also be paired with a variety of other foods. For a complete breakfast, serve them with scrambled eggs and sausage or bacon.
These muffins would be fantastic served as part of a ladies brunch or luncheon for a church’s women’s ministry meeting. I’d even serve these as part of a Mother’s Day brunch menu!
For a more indulgent treat, for instance, a summertime dessert, serve them with a scoop of vanilla ice cream.
When to Serve these Lemon Berry Muffins
You can really eat these Lemon Berry Muffins any time of the day. They’re perfect for breakfast, as a mid-day snack, packed into your husband’s or child’s lunch box, or even as a simple, light dessert. They can also be enjoyed warm or cold. If you want to enjoy them warm, simply heat them in the microwave for 10-15 seconds. You can also freeze these and enjoy them as a quick on-the-go breakfast or snack at a later time.
How to Store These Muffins
To keep your Lemon Berry Muffins fresh, store them in an airtight container at room temperature for 2 or 3 days. If you want to keep them for longer, you can keep them in the refrigerator or freeze them for up to 3 months.
To thaw frozen Lemon Berry Muffins, simply let them sit at room temperature for a bit or microwave them for 10-15 seconds.
Frequently Asked Questions
Q: Can I substitute fresh berries with frozen ones in lemon berry muffins?
A: I would not use frozen strawberries in this recipe. However, you could use frozen blueberries or rasberries for a different take on this Lemon Berry Muffin recipe.
Q: Can I make lemon berry muffins ahead of time?
A: Yes, you can make lemon berry muffins ahead of time. Simply bake the muffins, let them cool completely, and store them in an airtight container.
Q: Can I freeze lemon berry muffins?
A: Yes, you can freeze these lemon berry muffins. Simply wrap them in plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.
Q: Can I use a different type of flour in lemon berry muffins?
A: Yes, you can use different types of flour in lemon berry muffins, such as whole wheat flour or gluten-free flour. However, the texture and taste of the muffins may be slightly different as I have not tested this. If you try it let me know!
Q: How long do lemon berry muffins last?
A: Lemon berry muffins will last for up to 3 days at room temperature in an airtight container. If stored in the refrigerator, they will last for up to 5 days. If frozen, they can be stored for up to 3 months.
More Recipes You’ll Love
- Delicious Blueberry Cream Cheese Muffins You’ll Love
- The Best Banana Chocolate Chip Muffins for Breakfast
- Old Fashioned, Banana Oatmeal Muffins Your Family will Love!
- Pecan Pie Muffins | Easy Pecan Pie Muffin Recipe
Conclusion
Lemon Berry Muffins are a delicious and easy-to-make breakfast treat that your whole family will love. The combination of fresh lemon juice and zest with juicy, ripe berries creates a tangy yet sweet flavor that’s sure to be a crowd-pleaser. So, the next time you are in the mood for a sweet treat, give this recipe a try!
