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Lemon Berry Muffins Recipe

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This recipe for Lemon Berry Muffins, by , is from Marion the Vegetarian, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marion Wolfe

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
4 tsp. lemon peel
2 cups all-purpose flour
2 tsp. baking powder
tsp. salt
1 stick unsalted butter, room temperature
1 large egg
1 cup buttermilk
2 tsp. vanilla extract
1 pt. fresh blueberries
1 pt. fresh raspberries
2 (??)Tbsp. whipping cream

Directions:
Directions:
1. Preheat oven to 375. Line a muffin tin with paper liners or grease with cooking spray.

2. Finely dice the lemon peel. In a small bowl, mash cup of the sugar with the peel until sugar is slightly moist. Set aside.

3. In a large bowl, beat butter and remaining sugar with an electric mixer until smooth. Beat in egg, followed by buttermilk, then vanilla and half of lemon sugar.

4. In a medium bowl, combine flour, baking powder, and salt. Gradually add to wet ingredients and beat until fully incorporated.

5. Divide batter evenly among muffin cups. Top each with 8-10 berries (press them slightly into the batter).

6. Bake until lightly brown and a toothpick inserted in the center comes out clean (about 35 minutes). Allow muffins to cool slightly, then brush with cream and sprinkle with the remaining lemon sugar.

Number Of Servings:
Number Of Servings:
12 muffins
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
These muffins seem a little fancier than traditional blueberry muffins because of the raspberries and lemon sugar. They're so soft and sweet that they're almost cupcakes. Great for a special breakfast/brunch or a light dessert.

 

 

 

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