These berry lemon muffins are wonderfully moist and bursting with berry flavor. They work with any combination of fresh or frozen berries — even a single variety will do — and a touch of lemon brightens the whole batch.
Also Check Out:
We intended these muffins to be a weekend-camping treat, but they disappeared before we reached the campsite—four people, a two-hour drive, and a full batch was gone!
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 (or reduce to 1/3 cup if you prefer less sweet)
- 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 or line with paper cups.
-
In a large bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
-
In a separate bowl, combine egg, sugar, oil, vanilla, yogurt, milk (if using), and lemon juice.
-
Add wet ingredients to the dry ingredients and stir just until combined; do not overmix.
-
Gently fold in raspberries and blueberries. If using frozen berries, add them while still frozen (without ice crystals). For larger frozen berries, toss lightly in a little flour to help prevent sinking.
-
Spoon batter into the muffin pan, filling each cup about two-thirds full.
-
Bake 15 to 17 minutes, or until the tops are firm and a toothpick inserted near the center comes out clean or with a few moist crumbs.
-
Remove from oven and let cool in the pan for 5 minutes before transferring to a rack to cool completely.
Video
Notes
Sugar: Reduce to 1/3 cup if you prefer less sweetness; the recipe was updated to 1/2 cup for those who like a slightly sweeter muffin.
Milk: The 2 tablespoons of milk is optional and depends on your yogurt’s thickness. Add it only if the batter seems too stiff.
Flour: For a lighter whole-grain option, replace 3/4 cup of the all-purpose flour with whole wheat flour (use 3/4 cup whole wheat + 1 1/3 cups all-purpose).
Nutrition Facts (per serving)
Tips for Fruity Muffins
- Good fruits for muffins include berries (blueberries, raspberries, blackberries, strawberries, saskatoons), stone fruit (cherries, peaches, plums), and other fruits like apples, rhubarb, and currants.
- Cut larger fruit to pieces roughly the size of a large blueberry so they bake evenly.
- Use about 1/2 cup of fruit per cup of flour; too much fruit can hinder rising.
- When using frozen fruit, add it from frozen (without ice crystals). If cutting frozen fruit, partially thaw until you can slice it.
- If frozen fruit has ice crystals, rinse briefly with cold water and drain well to avoid excess liquid in the batter.
- To keep larger berries from sinking, toss them lightly in a little flour before folding into the batter.
- Dried fruit works too — if dry, soak in hot water for 15 minutes, then drain well before using.
- If fruit is very juicy, drain or blot it before adding to the batter to prevent a soggy center.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in simple, delicious meals. Explore seasonal tips, recipes, and resources to make the most of fresh and frozen produce.