3 months ago 630

Meyer Lemon Strawberry Muffins are one of the best muffin recipes ever. Bright, vibrant strawberries and lemon in every bite. I love to bring a batch of these incredible muffins with me on the road or whenever I am heading to brunch.

Meyer Lemon Strawberry Muffins


  • 2 ½ cups all-purpose flour
  • 3/4 cup granulated white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest1 tablespoon from 2 Meyer Lemons
  • Juice3 tablespoons from 2 Meyer Lemons
  • 1 large egglightly beaten
  • 3/4 cup buttermilk
  • 2/3 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 to 2 cups choppedfresh strawberries

How To Make Meyer Lemon Strawberry Muffins:

    • Preheat oven to 375 degrees F. Line muffin cups with muffin liners.
    • In a medium bowl whisk together the egg, buttermilk, oil, Meyer Lemon juice, zest and vanilla extract.
    • In large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Gently fold in the strawberries. Make a well in the center of the dry ingred*ents and pour in the buttermilk mixture. Stir until just incorporated.  (Do not over-mix)
  • Divide batter equally among prepared muffin cups. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.


Source: adapted from My Baking Addiction, originally adapted from Joy of Baking
Credit: allwecook