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!
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
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.
In a medium bowl, whisk together the buttermilk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; some lumps are okay.
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.
Gently fold the floured berries into the batter using a spatula, being careful not to crush them.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
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.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 399.5 g | 145% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 187.2 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 345 mg | 27% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1115 mg | 24% | |
*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.
