Muffins are one of my favorite things to bake. They are so easy. It’s hard to mess them up. They provide maximum return with minimal effort. Always a good thing when you are busy like me. This Lemon Berry Muffins Recipe is perfect for brunch and even for book club.
The girls help me make these and we make them in bunk. They are great for breakfast and for snacks on the go. The best part of making your own muffins is you can control what goes in them. I added what would normally go in for sugar. I usually add half of what the recipe calls for. Make them however you want.
Enjoy your Lemon Berry Muffins ~Mandie
Muffin ingredient list:
2 1/2 cup flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 lemon, zest an juice
1 lge egg, beaten
3/4 cup buttermilk
2/3 cup canola oil
1 tsp vanilla
2 cups fresh organic strawberries, chopped
Glaze ingredient list:
1 cup powered sugar
1 Tbsp fresh lemon juice
1 Tbsp milk
-Combine flour, sugar, baking power, baking soda and salt in a medium size bowl.
-Scrape the lemon zest.
-Add the lemon zest to the dry ingredients, stir to combine.
-After hulling and chopping the fresh strawberries add them to the combined dry ingredients.
-Toss the strawberries in the dry ingredients to coat them thoroughly.
-Juice the lemon. Pour the lemon juice into a medium size bowl with the egg, buttermilk, canola oil next whisk it around to mix.
-Pour the wet ingredients into the flour mixture, stir to combine.
-Pull out your muffin tin, line with sprayed (cooking spray) paper holders.
-Scoop with ice cream scoop the muffin batter into the paper holders. You can almost fill the muffin tins to the top as the muffins don’t rise very much.
-After warming your oven to 375 degrees, place your filled muffin tins and bake for about 20 minutes. The muffin tops should be a golden brown. You can also check to see if the muffins are done by sticking a toothpick in the middle and come out clean.
-Allow the hot muffins sit in the pan until they cool a little.
-Transfer the muffins onto a wire rack to cool further.