Lemon Berry Muffins - Table For Seven
  • Lemon Berry Muffins

    Apr 28th • Posted in Breakfast, Muffins

    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 f 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 then.  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 that I bookmarked:  Banana White Chocolate Cake, Egg Nog French Toast & Pork Chop Stroganoff.  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.  Now, 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.  They are moist and the lemon/berry mixture is a perfect match.

    We loved them.  Another fab SRC find!
    Head over to Bean’s blog and see all her amazing dishes..

    {linking up}
    {linking up to Weekend Potluck}

    Lemon Berry Muffins

    by Table for Seven
    Prep Time: 00:15
    Cook Time: 00:25
    Ingredients (12 muffins)
    • 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
    Preheat oven to 350 degrees. Spray 12 count muffin pan with cooking spray or line with cupcake liners.
    In a mixing bowl, whisk flours, baking powder,sugar and salt. Set aside.
    In a separate bowl, mix eggs, yogurt, lemon zest and juice,oil, and vanilla. Mix until combined.
    Slowly pour dry ingredients into wet ingredients and mix until combined.
    Fold in berries.
    Pour evenly into prepared muffin pan and bake for 20-25 minutes.
    Let muffins cool about 5 minutes before removing from pan.

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