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–+ servings

Lemon Berry Muffins

Author Amber Brady
Yields 12 muffins

Ingredients

  • 1 ¾ cups (210 g) all-purpose flour, (stir, spoon & level)
  • ½ cup (100 g) granulated sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 beaten egg
  • ½ cup (118 ml) + 2 Tablespoons milk
  • 2 Tablespoons lemon juice
  • 1 Tablespoon lemon zest
  • ⅓ cup (80 ml) canola oil
  • 1 cup (140 g) berries, fresh or frozen (I used a frozen mix of raspberries, blackberries and blueberries)

Instructions

  • Preheat oven to 400 degrees Fahrenheit. In a large bowl, stir together the flour, sugar, baking powder and salt. In a medium bowl, whisk together the egg, milk, lemon juice, lemon zest, and oil.
  • Gently stir the wet ingredients into the dry ingredients and then fold in the berries. Do not overmix. Spoon into lined muffin tins, filling them ⅔ full.
  • Bake in a preheated oven for 12 to 14 minutes or until a toothpick inserted comes out clean. Cool on wire racks.

Notes

Recipe by Mallory at Chocolate with Grace