Ingredients
- For the muffins:
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- ½ cup vegetable oil
- 1 cup buttermilk
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- For the glaze:
- 2 tablespoons lemon juice
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon water
- 12 ounces mixed berries of choice
Recipe Description
Summer fruit muffins are the perfect warm weather breakfast. Moist muffins with added lemon zest and juice topped with a lemon glaze and berries, all the fresh flavors of summer.
Do you ever wake up on a sunny summer morning and it just too warm for coffee or to even turn on the toaster? Then these muffins are perfect for those mornings. Moist lemony muffins are so light and you can enjoy a lovely pastry knowing that you’re also getting almost a full serving of fruit for breakfast. The muffins are perfectly delicious as-is, but to add a little extra lemony flavor, I made a lemon glaze that gets drizzled onto the muffin which helps the fruit stick to the top.
