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Meyer Lemon Strawberry Muffins

Sweet Meyer lemon strawberry muffins are a wonderful addition to your breakfast rotation.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12
Course: Breakfast

Ingredients

  • 2 ½ cups  all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • Zest and juice of 1 Meyer lemon
  • 1 large egg lightly beaten
  • ¾ cup buttermilk
  • ⅔ cup canola oil
  • 1 teaspoon pure vanilla extract
  • 2 cups chopped fresh strawberries

Instructions

    Cup of Yum
  1. Preheat oven to 375°F (190°C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 muffin cups. Set aside.
  2. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, Meyer lemon juice and vanilla extract.
  3. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and lemon zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
  4. Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Notes

  • Don't have buttermilk? Simply place one tablespoon of white vinegar or lemon juice in a glass measuring cup and fill with milk to equal one cup total. Stir and let the mixture sit for 5 minutes; use as directed for the recipe.
  • If using frozen berries, you may have to bake the muffins a little longer than the stated time.
  • I also recommend that you not store these is a sealed container, the crowns got very moist and we were not a fan of this textural change.