Lemon Berry Muffins Recipe

Muffins with lemon and berries are soft and tasty. You can't beat the soft texture, and these only take 10 minutes to make.

– Zest of 2 large lemons or 3 small – 165g or ¾ cup granulated sugar – 1 large egg plus 1 yolk – 100g or ½ cup canola grapeseed or avocado oil – 2 teaspoons pure vanilla extract – ½ tsp lemon extract – ½ tsp fine sea salt – 250g or 2 cups all purpose flour – 1 ½ teaspoons baking powder – ¼ tsp baking soda – 160g or ⅔ cup buttermilk, kefir strawberry kefir or strawberry yogurt thinned out with water – 1 cup of fresh berries, roughly diced strawberries, blueberries, raspberries or blackberrie – Organic granulated sugar or turbinado sugar for topping or streusel from below Lemony Muffin Streusel – 65 g or ½ cup all purpose flour – 1 tablespoon powdered sugar – 2 tablespoons granulated sugar – Pinch fine sea salt – Zest of 1 lemon – 3 tablespoons butter

INGREDIENTS

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INSTRUCTION

Rub sugar and lemon zest together in a bowl to make wet sand. For one minute, beat the egg and yolk together until they are fluffy and light.

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STEP  1 .

For about a minute or two, whisk the batter while adding the oil until it is smooth, shiny, and well-mixed. Add salt and extracts and mix well.

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STEP 2.

Whisk the dry ingredients, then add the kefir and mix just until combined. Fold berries and plastic-wrap bowl. Refrigerate two hours or overnight.

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STEP 3.

Whisk the dry ingredients and rub the butter into them until all the flour is covered to make streusel. It should clump when squeezed. Preheat oven to 400F.

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STEP 4.

Spread the batter out in the cups. Add streusel or granulated or turbinado sugar on top.

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STEP 5.

After twenty minutes in the oven, they should be able to bounce back when pressed in the middle.

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STEP 6.

Detach from the pan after five minutes of cooling. Muffins can be stored for two to three days. storage containers that are airtight.

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STEP 7.

Nutrition 

265Calories 10gFat 40gCarbs 5gProtein 

See Also

Strawberry Bread Recipe