Lemon Berry Muffins
Ingredients:
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest
1/4 cup lemon juice (freshly squeezed)
1 1/2 cups mixed berries (blueberries, raspberries, or strawberries)
Optional: 1 tablespoon flour (to toss berries)
Directions:
Preheat Oven:
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
Prepare Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients:
In a separate bowl, whisk together the melted butter, milk, eggs, vanilla extract, lemon zest, and lemon juice until smooth and well combined.
Combine the Mixtures:
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.
Fold in Berries:
If using mixed berries, gently toss them with 1 tablespoon of flour (this helps prevent them from sinking to the bottom of the muffins). Carefully fold the berries into the batter.
Fill Muffin Cups:
Spoon the batter evenly into the prepared muffin cups, filling them about 3/4 full.
Bake:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve:
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Optional Lemon Glaze:
Mix 1/2 cup powdered sugar with 1-2 tablespoons lemon juice until smooth. Drizzle over the cooled muffins for an extra burst of lemon flavor.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: Approx. 180 kcal per muffin | Servings: 12 muffins