Best Lemon, Berry Muffins Ever! (Updated)

One of my favorite things to bake with the girls is lemon, Bberry muffins. And these muffins are perfect to make ahead for those grab-and-go breakfasts before heading to school or starting our day.

Back to School

With the back-to-school season right now this recipe will be a great addition to your mornings. The girls and I are notoriously running late in the mornings on the way to school. And breakfast is usually our biggest struggle. My girls like to take their time and eat slow. So sometimes, the best option is an on-the-go breakfast. With these muffins, it’s a great grab-n-go breakfast for that drive into town.

Dairy and Fruit

One of the best things about these muffins is they are loaded with fruit and dairy products. I love that with one muffin you are getting a ton of fruit and protein. The best part is they taste amazing!

For the berries, I usually use raspberries and blueberries. These give the muffins the best taste and texture. Butterly, but not falling apart too easily. If blueberries or raspberries aren’t your family’s favorites, try strawberries instead.

Tips for Muffins

I always triple this recipe and freeze the extra. They freeze so well and make a great make-ahead breakfast. I usually freeze about 8 muffins in each ziplock bag. Then at the beginning of the week, I defrost a bag for us to enjoy throughout the week.  I hope you love these muffins as much as we do!

Author: Tara

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Best Lemon, Blueberry, and Raspberry Muffins Ever!

Amazing muffins filled with blueberries, raspberries, and lemon

Prep time: 20 MCook time: 25 MTotal time: 45 M

Ingredients:

• 2/3 cup white sugar
• 1 large egg
• 1/2 cup vegetable oil
• 1/3 cup milk
• 1 tsp vanilla
• 1 1/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup yogurt (or sub sour cream)
• 1 cup mixed blueberries and raspberries
• 1/2 cup additional blueberries and raspberries for the top
• zest of 1/3 lemon
• juice of 1/3 lemon

Instructions:

1. heat over to 375ºF. Place muffin liners in muffin tin.
2. Combine sugar, egg, oil, milk and vanilla in a bowl and stir until well combined.
3. In a separate bowl, mix flour, baking powder, and salt. Once well combined, add to wet ingredients.
4. Stir in yogurt, lemon juice and lemon zest just until well mixed.
5. Fold in blueberries and raspberries.
6. Pour into muffin tins. Fill to the top of tin for 8 high crowned muffins. Or 3/4 full for 12 muffins.
7. Add additional berries to the top.
8. Bake muffins for about 25 minutes depending on how full you fill each muffin. These muffins stay a lighter color because of the yogurt. They are a light golden color. Pull them out as soon as a toothpick comes out clean.

Notes:

I always triple this recipe and freeze the additional muffins. I freeze the muffins in groups of 8 in ziplock bags.

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Udderly baking, New Mexico Milkmaid 

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