Berry Lemon Muffins – For Fresh or Frozen Berries
These berry lemon muffins are so good! A great way to enjoy whatever fresh or frozen berries you have. If you only have one berry – that’ll work too! Just be sure to add the lemon, it’s a perfect addition.
Also Check Out: Cranberry Walnut Muffins, Seedy Rhubarb Oat Muffins, Saskatoon Lemon & Zucchini Muffins
These muffins are super moist and oh so delicious with all those berries. They were suppose to be our morning treats over a weekend camping trip – they didn’t even make it to the campsite. Four people in a car for 2 hours and they were done!
Berry Lemon Muffins Recipe
Berry Lemon Muffins
Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- ¼ tsp Salt
- 1 Tbsp Lemon Zest (from 1 lemon)
- 1 Egg
- 1/2 cup Sugar room temp
- 1/3 cup Canola oil
- 1 tsp Vanilla extract
- 1 cup plain yogurt
- 2 Tbsp milk if needed
- 1 Tbsp Lemon juice
- 1/3 cup Raspberries fresh or frozen
- 1/3 cup Blueberries fresh or frozen
Instructions
- Preheat oven to 375°F(190°C).
- Lightly grease a muffin pan.
- In large bowl, mix together flours, baking powder, baking soda, salt and lemon zest.
- In separate bowl, mix egg, sugar, oil, vanilla, yogurt, milk and lemon juice.
- Add wet ingredients to dry ingredients. Stir just until combined.
- Fold in raspberries and blueberries until just combined. If using frozen fruit, keep berries frozen (without any ice crystals) until ready to add in. For large size frozen berries, dust lightly in flour to help keep them from sinking.
- Spoon into muffin pan.
- Bake for 15 to 17 minutes until tops are firm to the touch.
- Remove from oven and cool for 5 minutes before removing.
Video
Notes
Nutrition Facts (per serving)
Tips for Fruity Muffins
- Fruit that work well in muffins include berries (blueberries, saskatoons, strawberries, blackberries, cranberries, etc.), stone fruit (cherries, plums, peaches, apricots) and other fruits like apples, rhubarb and currants.
- Cut fruit to a relatively consistent size. Cut any fruit that’s larger than a large blueberry.
- Use roughly 1/2 cup of fruit per cup of flour. Too much more and your muffins may not rise well.
- When using frozen fruit, do not thaw before adding. If you need to cut frozen fruit, just partially freeze until able to cut.
- Rinse off any ice crystals with cold water and let drain well.
- To ensure bigger berries don’t sink to the bottom, lightly coat them in flour.
- Use dried fruit as well. If the fruit is very dry, soak it in hot water for 15 minutes before using. Drain well.
- If fruit is very juicy, drain before using. This is particularly helpful if using frozen fruit that has thawed or using extra juicy fresh fruit.
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This is my favorite muffin recipe. Your original recipe that I use for these muffins did not include milk & only 1/3 cup of sugar. Not sure why you added milk & more sugar. Thanks.
Hi Darlene,
Thank you for your comment. I love the lower sugar version too – but I had people commenting they thought it was not sweet enough and some thought it was too dry. I added more sugar and a touch of milk. Just goes to show it’s all subjective and the moisture can vary depending on the type of yogurt. I will make some notes in the note section.
I am avoid wheat products due to inflammation being caused by it. Any recipes without wheat?
Sorry, I don’t specialize in that, so there aren’t many – try the banana chocolate chip oat cookies.
https://www.gettystewart.com/banana-chocolate-oat-cookies-vegan-gluten-free/
I would add lemon zest to get a more lemony (yup, I know it’s not a word) flavour. When you bake lemon juice you lose a lot of the flavour so you end up with just a hint of lemon. So if you’re a lemon lover like me a bit, or a lot of zest is fantastic. Anywhere from 1/8 tsp to 1/2 tsp. Remember to zest before you juice, it’s really hard to do after I have learned from experience. Doh!
Sorry, I missed it. I’m taking medication for the stomach flu and apparently I can no longer read.
Can you sub the whole-wheat flour for all purpose?
Thank you
Yes, you can. I would replace 3/4 cup whole wheat with 1 cup all purpose flour.