Lemon Berry Muffins

Bright Lemon Berry Muffins are a perfect recipe for cheering up a cold February day. These soft and fluffy muffins whip up in less than a half-hour and are perfect for any occasion.

These muffins are perfect for cold-snowy days at home when you feel like doing a little baking. The lemon flavor is also a wonderful foreshadowing of the glorious spring days to come.

My favorite thing to do on cold days (snow or no snow) is to bake. I’m happy to tell you that these Lemon Berry Muffins whip up fast.

Easy Lemon Muffins with Frozen Berries

So, you can be enjoying hot-from-the-oven muffins in less than 30 minutes. And with a simple ingredient list, you won’t even have to run to the grocery store for ingredients.

I used a frozen mixture of raspberries, blueberries, and blackberries that I already had in the freezer, but any type of berry will work. If you’re lucky enough to have fresh berries on hand, they’ll work as well.

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Lemon Muffin Ingredients

• all-purpose flour
• white sugar
• baking powder
• salt
• egg
• milk
• lemon juice
• lemon zest
• canola oil
• berries, fresh or frozen

Favorite Quick Breads

Rhubarb Streusel Muffins are tender, studded with tangy rhubarb bits, and topped with a crunchy brown sugar streusel.

Soft, moist and full of amazing flavor, this Cherry Almond Bread is simple to make, and is a great hostess or neighbor gift.

Peanut Butter Apple Muffins are generously filled with apple chunks and topped with crunchy granola for a healthy and satisfying treat.

Cinnamon Roll Bread is soft and moist with a brown sugar cinnamon swirl and a crunchy streusel on top.

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4.50 from 2 votes

Lemon Berry Muffins Recipe

Mary Younkin

Bright Lemon Berry Muffins are a perfect recipe for cheering up a cold February day.

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Servings: 12 muffins

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Ingredients 

1x2x3x

• ▢ 1 3/4 cup all-purpose flour
• ▢ 1/2 cup white sugar
• ▢ 2 1/2 teaspoons baking powder
• ▢ 1 teaspoon salt
• ▢ 1 beaten egg
• ▢ 1/2 cup + 2 Tablespoons milk
• ▢ 2 Tablespoons lemon juice
• ▢ 1 Tablespoon lemon zest
• ▢ 1/3 cup canola oil
• ▢ 1 cup berries fresh or frozen (I used a frozen mix of raspberries, blackberries and blueberries)

Instructions 

• Preheat oven to 400°F. In a large bowl, stir together the flour, sugar, baking powder, and salt.
• In a medium bowl, whisk together the egg, milk, lemon juice, lemon zest, and oil. Gently stir the wet ingredients into the dry ingredients and then fold in the berries. Take care not to overmix.
• Spoon into lined muffin tins, filling them ⅔ full. Bake in a preheated oven for 12 to 14 minutes or until a toothpick inserted comes out clean.

Nutrition

Calories: 161 kcal | Carbohydrates: 24 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Sodium: 283 mg | Potassium: 30 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 6 IU | Vitamin C: 2 mg | Calcium: 54 mg | Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 1/31/15 as a guest post for Dessert Now, Dinner Later – recipe notes and photos updated 2/17/22}