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!

Print Recipe

5 from 5 votes

Berry Lemon Muffins

A moist and delicious muffin using whatever fresh or frozen berries you have with a zippy taste of lemon.

Prep : 10 mins

Cook : 16 mins

Total Time: 26 mins

Servings: 12 muffins

Ingredients

• 1 cup All-purpose flour
• 3/4 cup Whole wheat flour
• 1 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• ¼ tsp Salt
• 1 tbsp Lemon Zest
• 1 Egg
• 1/3 cup Sugar
• 1/3 cup Canola oil
• 1 tsp Vanilla extract
• 1 cup Plain yogurt
• 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 and lemon juice.
• Add wet ingredients to dry ingredients. Stir just until combined.
• Add raspberries and blueberries until just combined.
• 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.

Notes

Try substituting other berries - use whatever is in season or in your freezer!

Tried this recipe?Mention @GetGettyS or tag #GetGettyS

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.
• 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.