Lemon Berry Muffins With Lemon Drizzle
These light and refreshing lemon berry muffins are bursting with lemon and berry flavor and are perfect for breakfast, brunch, or even as a light dessert.
Equipment
- muffin tins
- cupcake liners
Ingredients
Lemon Berry Muffins
- 1 stick butter, softened
- 1 cup sugar
- 2 large eggs
- zest of one lemon
- 1 tablespoon freshly squeezed lemon juice
- ⅓ cup Greek yogurt
- ½ teaspoon salt
- 1 ¼ cup 1 ¼ cup flour
- ½ teaspoon baking soda
- ½ cup blackberries
- ½ cup raspberries
Lemon drizzle:
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- ¼ teaspoon pure vanilla extract
Instructions
For the muffins:
- Cream together the butter and sugar with a hand held mixer.
- Add eggs, zest, lemon juice, and Greek yogurt.
- Mix well.
- Then add the flour, salt, and baking soda.
- Stir until just combined.
- Gently fold the berries into the batter.
- Line 12 muffin tins with liners and add the muffin batter.
- Bake at 350 degrees for 19-21 minutes or until the middle is just set and the top is starting to turn a golden brown.
- Allow to cool for at least 15 minutes.
Lemon drizzle:
- Combine the powdered sugar, freshly squeezed lemon juice, and vanilla in a small bowl. Stir well.
- Drizzle it all over the warm muffins just prior to serving.