Lemonberry Muffins

Brighten your morning with these zesty, bakery-style Lemonberry Muffins, bursting with the vibrant flavors of fresh lemon zest, tangy buttermilk, and juicy mixed berries. Perfectly moist and fluffy, these easy-to-make muffins feature a delicate balance of sweetness and citrusy tang, complemented by the natural sweetness of blueberries, raspberries, or blackberries. Tossing the berries in flour ensures a perfect distribution throughout the batter, preventing them from sinking to the bottom. Ready in just 40 minutes, these muffins are an ideal make-ahead breakfast or snack option. Serve them warm with a dollop of butter or enjoy them on the go—either way, these lemon-infused treats are sure to brighten your day!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cup granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup buttermilk
• 0.33 cup unsalted butter, melted and slightly cooled
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon vanilla extract
• 1.5 cups mixed berries (blueberries, raspberries, or blackberries)
• 1 tablespoon all-purpose flour (for tossing berries)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.

Step 2

In a large mixing bowl, whisk together the 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Step 3

In a medium bowl, whisk together the buttermilk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; some lumps are okay.

Step 5

In a small bowl, toss the mixed berries with 1 tablespoon of flour. This will help prevent the berries from sinking to the bottom of the batter.

Step 6

Gently fold the floured berries into the batter using a spatula, being careful not to crush them.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 8

Bake in the preheated oven for 18-22 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.

Step 9

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

Serve the Lemonberry Muffins slightly warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

Nutrition Facts

Serving size	(1056.8g)

Amount per serving	% Daily Value*
Calories	2460.0

Total Fat 80.8g	0%
Saturated Fat 45.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 555.9mg	0%
Sodium 2398.6mg	0%
Total Carbohydrate 399.5g	0%
Dietary Fiber 28.5g	0%
Total Sugars 187.2g
Protein 45.6g	0%

Vitamin D 143.4IU	0%
Calcium 345.3mg	0%
Iron 15.2mg	0%
Potassium 1114.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.0%

Protein: 7.3%

Carbs: 63.7%