These Lemon Berry Muffins are so easy to put together, and taste amazing! Perfect for breakfast, lunch, a light snack, or as a neighbor gift. They’d also make a fun and yummy breakfast for your loved ones on Valentine’s Day!
Lemon Berry Muffins
- 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 and juice
- 1 large egg, beaten
- 3/4 cup buttermilk
- 2/3 cup canola oil
- 1 tsp vanilla
- 2 cups fresh strawberries, hulled and chopped
- 1 cup powered sugar
- 1 Tbsp fresh lemon juice
- 1 Tbsp milk
- 1 Tbsp melted butter
- Dash salt
Preheat oven to 375 degrees. Combine flour, sugar, baking powder, baking soda and salt in a mixing bowl. Add the lemon zest to the dry ingredients, stir to combine. Add the chopped strawberries to the combined dry ingredients. Toss the strawberries to coat.
Juice the lemon. Pour the lemon juice into a medium size bowl with the egg, buttermilk, canola oil and whisk together. Pour the wet ingredients into the flour mixture and stir to combine.
Bake for about 20 minutes or until the muffin tops are a pretty golden brown. You can check to see if the muffins are done by sticking a toothpick in the middle to see if it comes out clean.
Remove muffins from the oven and let them sit in the tin for a few minutes to cool slightly. Transfer the muffins onto a wire baking rack to completely cool.
Whisk together the ingredients for the glaze, spoon the glaze over each of the muffins by the spoon full.
Serve these muffins for breakfast, lunch, or a light snack. Enjoy!
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