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.

berry lemon muffins cut
Pretty and delicious including a bit of whole wheat flour.

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!

inside of berry lemon muffin
A great snack for camping – if they make it that far!
berry lemon muffins open
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!
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berry lemon muffins on cooling rack
Remove muffins from the baking pan within a couple of minutes of taking out of the oven. Use a dull knife to run around each muffin before removing from pan to cool.

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.

berry muffins plate

Getty Stewart is a Professional Home Economist,  speaker, frequent media guest and writer dedicated to putting good food on tables and agendas.  She is the author of several recipe books on enjoying and preserving fruit, Founder of Fruit Share, a mom and veggie gardener. Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this.

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