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Lemon Berry Muffins

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Lemon Berry Muffins #lemon #berry #muffins #tableforsevenblog

Soft lemon muffins loaded with fresh berries!

Lemon Berry Muffins #lemon #berry #muffins #tableforsevenblog

I can’t believe that it’s time for this month’s Secret Recipe Club reveal day!

What has happened to April? It seems like it was just the end of March and we were on spring break. Now, we are counting down the last month of school Whew..time is flying by.

Well..let’s get right to it!

My assigned blog this month is Without Adornment. Bean is the lady behind the blog and her site is filled with some amazing recipes that are gluten free.

Just a few recipes that I bookmarked:

Also, if you are looking for dishes that include Bison, Elk or Lamb…this is the blog to visit.

It all looks amazing!

My pick was her Lemon Raspberry Muffins. I did make a few changes…Mine are not gluten free (I used regular flour) and instead of using raspberries, mine are mixed berries. Everything else, I stuck with the recipe.

They are quite delicious..moist and the lemon/berry mixture is a perfect match.

Lemon Berry Muffins #lemon #berry #muffins #tableforsevenblog

Lemon Berry Muffins #lemon #berry #muffins #tableforsevenblog
Yield: 12 muffins

Lemon Berry Muffins

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Soft lemon muffins loaded with fresh berries!

Ingredients

  • 1 3/4 cup white flour
  • 1/4 cup whole wheat flour
  • 2 eggs
  • 1/2 cup plain yogurt
  • 1/2 cup milk
  • Zest, plus juice from 1 lemon
  • 1/4 cup canola oil
  • 1 tsp vanilla
  • 1 TBSP baking powder
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 10 oz frozen mixed berries

Instructions

  1. Preheat oven to 350 degrees. Spray 12 count muffin pan with cooking spray or line with cupcake liners.
  2. In a mixing bowl, whisk flours, baking powder,sugar and salt. Set aside.
  3. In a separate bowl, mix eggs, yogurt, lemon zest and juice,oil, and vanilla. Mix until combined.
  4. Slowly pour dry ingredients into wet ingredients and mix until combined.
  5. Fold in berries.
  6. Pour evenly into prepared muffin pan and bake for 20-25 minutes.
  7. Let muffins cool about 5 minutes before removing from pan.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 195Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 256mgCarbohydrates: 31gFiber: 2gSugar: 13gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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