Lemon Berry Muffins

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(6) 5 Reviews
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It only takes 15 minutes to prep our Lemon Berry Muffins for the oven. The breakfast crowd will love these moist lemon muffins with the pop of tart cranberries.

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What You Need

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Make It

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  • IN large bowl, combine flour, graham crumbs, sugar, baking powder and salt.
  • MIX, together lemon juice and rind, oil, milk and eggs. Mix with dry ingredients until flour mixture is just moistened. Gently stir in the fruit. Spoon into 12 paper-lined or greased muffin cups.
  • BAKE in 400°F (200°C) oven for 20 to 25 minutes or until a toothpick inserted in centre of one of the muffins comes out clean.


Instead of fresh raspberries you can use 1 (300g) package frozen, unsweetened raspberries, thawed and drained.


Nutritional Information

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% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • kdunc |

    This recipe was easy (my 2 year old daughter helped) and it turned out delicious! I used fresh cranberries instead of raspberries and made mini muffins instead of large. Made 30 mini muffins. Loved this recipe!

  • karlily |

  • User29 |

    These were ok. I think my raspberries were too large. They settled in the bottom and made sort of a mushy-gooey center in the middle. I brought them in to work, not many good reviews.