Mixed Berry Lemon Muffins

Mixed Berry Lemon Muffins

It’s the end of April and we’re expecting snow tomorrow. In the midwest. Not tornadoes. Snow. And yes, snow is better than a tornado, most definitely. Been there, done that. It’s just that it’s springtime and I want the weather to act like it’s springtime (without the tornadoes, please).


So I’ll put on my coat and pretend it’s warm and sunny-and windy, because it’s Kansas after all-and eat these muffins loaded with berries. Because they’re really more like berries with a little bit of muffin holding all that gorgeous fruit together. I used blackberries, blueberries, raspberries, and strawberries in these. You’ll have to chop the strawberries and maybe halve the blackberries if they’re really large. A little lemon juice & zest to up the springtime vibe. Lemon glaze, if you’re so inclined-or just sprinkle with some sugar before baking. I’m always about the glaze, though.


I like to sprinkle my fruit with a little flour to make sure it doesn’t  sink to the bottom of my baked goods, however this batter is pretty thick so that probably isn’t much of a problem here. Purely optional.


I would label these “healthy-ish.” I used fat-free organic Greek yogurt (sour cream may subbed), only ½ cup of sugar, and plenty of fresh berries in these. Use whatever berries you like.

Is it warm where you are? Send some of that warmth here! I’ll be waiting for it. Snuggled under a blanket, eating a muffin.

Mixed Berry Lemon Muffins

April 28, 2017
: 12 muffins
: Easy


  • For the muffins:
  • 1 ½ c. flour
  • 2 Tbs. baking powder
  • Dash salt
  • ½ c. Greek yogurt (may sub sour cream)
  • 2 Tbs. milk
  • ¼ c. cooking oil
  • ½ c. sugar
  • Juice of one small lemon
  • Zest of one small lemon
  • 1 egg
  • 1 heaping cup of fresh berries (chopped if large)
  • 1 Tbs. flour for dusting berries, optional
  • Sugar for topping, optional
  • For the glaze:
  • ½ c. powdered sugar
  • 1-2 Tbs. lemon juice
  • Lemon zest, to taste
  • Step 1 Line a twelve-cup muffin tin with paper liners (parchment liners would be ideal for these) or spray with non-stick spray.
  • Step 2 Preheat oven to 400 degrees.
  • Step 3 In a small bowl mix together flour, baking powder, and salt. Set aside.
  • Step 4 In a large bowl mix together yogurt, milk, and oil.
  • Step 5 Mix in the sugar.
  • Step 6 Add lemon juice, lemon zest, and egg. Mix well.
  • Step 7 Add flour mixture just until combined. Don’t overmix or muffins will be flat. Batter will be thick.
  • Step 8 Toss berries with 1 Tbs. flour (if desired).
  • Step 9 Gently fold berries into batter.
  • Step 10 Divide batter among 12 muffin cups. An ice cream scoop works well for this.
  • Step 11 If you aren’t planning on using the glaze, sprinkle the top of each muffin with a little sugar.
  • Step 12 Bake 15-18 minutes.
  • Step 13 Let muffins cool in muffin tin at least 5 minutes before removing to a cooling rack.
  • Step 14 Combine glaze ingredients (will be thin) and drizzle over slightly warm muffins.




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