You remember the last mouth watering receipe from our dear friend + baker, Sandy of Firefly Confections. Well now, we have the perfect Easter muffin — it just screams Spring + Easter brunch! Go ahead, Pin It now – you know you want too!
Lemon Berry Muffins
1 cup all-purpose flour
¼ cup light brown sugar
2 tablespoons granulated sugar
1 teaspoon baking powder
Pinch of salt
6 tablespoons unsalted butter, melted
1 tsp freshly squeezed lemon juice
- In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter and lemon juice, then pinch the mixture until it forms pea-size clumps.
1 3/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
Finely grated zest of 1 lemon
2 large eggs
1/2 cup canola oil
3/4 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups fresh berries of your choice (I used blueberries and chopped strawberries)
- Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.
- In a medium bowl, whisk the flour with the baking powder and salt.
- In a large bowl combine the granulated sugar and the lemon zest. Rub between your fingers until the oil from the zest is fully incorporated into the sugar.
- Add the eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the berries.
- Spoon the batter into muffin cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.