Lemon Berry Muffins

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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.

Lemon Berry Muffins

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.

Easy Lemon Muffins with Berries

Lemon Muffin Ingredients

  • all-purpose flour
  • white sugar
  • baking powder
  • salt
  • egg
  • milk
  • lemon juice
  • lemon zest
  • canola oil
  • berries, fresh or frozen
Fluffy Lemon Muffins filled with Berries

Favorite Quick Breads

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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.

Fluffy Lemon Muffins filled with Berries

Lemon Berry Muffins Recipe

Bright Lemon Berry Muffins are a perfect recipe for cheering up a cold February day.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Course: Breads
Cuisine: American
Servings: 12 muffins

Ingredients 

  • 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: 161kcal · Carbohydrates: 24g · Protein: 2g · Fat: 6g · Saturated Fat: 1g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 4g · Trans Fat: 1g · Sodium: 283mg · Potassium: 30mg · Fiber: 1g · Sugar: 10g · Vitamin A: 6IU · Vitamin C: 2mg · Calcium: 54mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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

Easy Lemon Muffins with Berries

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