Meyer Lemon and Berry Breakfast Muffins


Meyer Lemon and Berry Breakfast Muffins

These muffins received it happening!  The tops are crusty, and the within is dense and scrumptious.  The meyer lemon provides a candy and recent style, and  pairs fantastically withe the berries.  These will for certain go fast in your house like they do in mine!

Meyer Lemon and Berry Breakfast Muffins

Prep time:15 min

Bake time:30-35 min


  • half cup of room temperature unsalted butter
  • 1 cup sugar
  • zest of 1 meyer lemon, and a small squeeze of lemon juice
  • 1 tsp vanilla extract
  • 1 egg, 2 egg yolks
  • half cup coconut (full fats) milk*
  • 2 cups of flour
  • 2 tsp baking powder
  • half tsp salt
  • 1-1 half cups recent or frozen blueberries and raspberries


1.  Preheat oven to 375.  Put together your muffin pan by lining every with reusable silicone liners.

2.  Measure out sugar and lemon zest in a big mixing bowl.  Rub sugar and lemon zest between fingers for a few minute.

3.  Add butter to sugar, and cream till butter is lighter in coloration.

4.  Add the entire egg, and proceed mixing.  Add egg yolks one after the other.

5. Add milk to butter combination, mix till included.

6.  Mix flour, baking powder, and salt.  Sift to mix.

7. Add moist substances to dry substances, and  stir to mix.  Combination can be thick.

8.  Toss berries  in a strainer with flour, shake to take away extra.

9.  Fold in berries gently, add 1/Four cup of batter to every liner.  Bake for 30-35 min.

Get pleasure from!



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