Lemon Berry Muffins

Enjoy the bright and refreshing flavors of lemon and mixed berries in these delightful muffins. With a tender crumb and bursts of juicy berries in every bite, these lemon berry muffins are perfect for breakfast, brunch, or as a sweet snack any time of day.


  • 1 ¾ cup all-purpose flour
  • ½ cup white sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 beaten egg
  • ½ cup + 2 tablespoons milk
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • ⅓ cup canola oil
  • 1 cup berries (fresh or frozen; a mix of raspberries, blackberries, and blueberries)


Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

In a separate medium-sized bowl, whisk together the beaten egg, milk, lemon juice, lemon zest, and canola oil until smooth.

Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula or wooden spoon. Be careful not to overmix; the batter should be lumpy.

Gently fold in the berries until evenly distributed throughout the batter.

Spoon the batter into the prepared muffin cups, filling each about ⅔ full.

Bake in the preheated oven for 12 to 14 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these lemon berry muffins warm or at room temperature, and store any leftovers in an airtight container for up to several days. They’re perfect for a quick breakfast on the go or as a delightful addition to brunch gatherings.

Prep Time: 5 min | Cooking Time: 15 min | Total Time: 20 min | Servings: 12

Serving and Storage Tips:

Serving Suggestions:

  • Serve these lemon berry muffins warm for breakfast alongside a cup of coffee or tea for a delightful start to your day.
  • They also make a tasty addition to brunch spreads or as a sweet treat for afternoon tea.
  • Consider adding a spread of butter or cream cheese for an extra indulgent touch.

Storage Instructions:

  • Store any leftover muffins in an airtight container at room temperature for up to 2-3 days.
  • To prolong freshness, store them in the refrigerator for up to one week.
  • For longer-term storage, wrap the muffins individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
  • When ready to enjoy, thaw frozen muffins overnight in the refrigerator or reheat them in the microwave for a quick and convenient snack.

By following these serving and storage tips, you can ensure that your lemon berry muffins stay fresh and delicious, allowing you to enjoy them whenever the craving strikes. Whether for breakfast, brunch, or a midday pick-me-up, these muffins are sure to delight your taste buds with their vibrant flavor and moist texture.


1. Lemon Blueberry Streusel Muffins:

  • Add a crunchy streusel topping made from flour, brown sugar, butter, and lemon zest for an extra layer of texture and flavor.

2. Lemon Raspberry Muffins:

  • Swap out the mixed berries for fresh or frozen raspberries to create muffins bursting with the tartness of raspberries and the citrusy brightness of lemon.

3. Lemon Poppy Seed Muffins:

  • Incorporate poppy seeds into the batter for a classic combination of lemon and poppy seeds, adding a subtle crunch and nutty flavor to the muffins.

4. Lemon Cranberry Muffins:

  • Use dried cranberries instead of fresh berries for a tangy twist. Soak the cranberries in hot water for a few minutes before adding them to the batter to plump them up.

5. Lemon Blackberry Muffins:

  • Highlight the bold, sweet flavor of blackberries by using them exclusively in the muffin batter. Their rich, juicy taste pairs beautifully with the tangy lemon zest and juice.

6. Lemon Yogurt Muffins:

  • Substitute some of the milk with lemon-flavored yogurt for added moisture and a creamy texture. Greek yogurt works particularly well for a protein boost.

7. Lemon Chia Seed Muffins:

  • Add chia seeds to the batter for an extra nutritional boost and a pop of texture. Chia seeds are rich in fiber, omega-3 fatty acids, and antioxidants.

8. Lemon Coconut Muffins:

  • Mix shredded coconut into the batter for a tropical twist. The combination of lemon and coconut creates a refreshing flavor reminiscent of summer.

9. Lemon Almond Muffins:

  • Incorporate almond extract or ground almonds into the batter for a subtle nutty flavor that complements the citrusy notes of lemon.

10. Lemon Cream Cheese Muffins:

  • Create a cream cheese swirl by blending softened cream cheese with a bit of sugar and lemon zest. Spoon the cream cheese mixture onto the muffin batter and swirl gently with a toothpick before baking.

Experiment with these variations to customize your lemon berry muffins and discover new flavor combinations that suit your taste preferences. Whether you stick to the classic recipe or try something new, each variation promises to deliver a burst of lemony freshness and fruity goodness in every bite.

FAQs :

1. Can I use frozen berries instead of fresh ones in the muffins?
Yes, you can use either fresh or frozen berries for this recipe. If using frozen berries, there’s no need to thaw them before adding them to the batter.

2. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture and flavor of the muffins may be slightly different.

3. Can I use a different type of oil in place of canola oil?
Yes, you can use other neutral-flavored oils such as vegetable oil or melted coconut oil as a substitute for canola oil.

4. Can I make these muffins without eggs?
Yes, you can make egg-free muffins by using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a commercial egg replacer. The texture may be slightly different, but they will still be delicious.

5. Can I reduce the amount of sugar in the recipe?
Yes, you can adjust the amount of sugar to suit your taste preferences. Keep in mind that reducing the sugar may affect the sweetness and texture of the muffins.

6. How should I store leftover muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2-3 days. You can also refrigerate them for longer freshness or freeze them for extended storage.

7. Can I add nuts or seeds to the muffins for extra crunch?
Yes, you can add chopped nuts such as almonds, walnuts, or pecans, or seeds like sunflower seeds or pumpkin seeds to the batter for added texture and flavor.

8. Can I make mini muffins instead of regular-sized ones?
Yes, you can use a mini muffin tin and adjust the baking time accordingly. Mini muffins will bake faster, so keep an eye on them to prevent overcooking.

9. Can I omit the lemon zest and juice from the recipe?
While lemon zest and juice add bright citrus flavor to the muffins, you can omit them if you prefer a more subtle lemon taste or if you don’t have lemons on hand.

10. Can I freeze the muffin batter and bake them later?
Yes, you can freeze the muffin batter in an airtight container or freezer bags for up to 3 months. When ready to bake, thaw the batter in the refrigerator overnight and bake as directed.

These lemon berry muffins are a delightful treat that’s sure to brighten your day with their sunny flavor and moist, fluffy texture. Perfect for sharing with family and friends or enjoying as a special indulgence all to yourself!