Today was my last Stroller Strides class for awhile, so I made a nice, healthy breakfast treat for everyone to say thank you for being one of the best parts of our day for these past two months - the kiddos even got their own mini muffins!
Berries have been on sale at my grocery store, so I thought they would be the perfect addition to muffins! Spring is finally in the air here (sort of? minus the snow that's forecasted tomorrow), so these lemon berry muffins are a nod to the warmer weather that's hopefully on its way.
Lemon Berry Muffins
Makes 18 muffins (or 12 regular plus 12 mini)
1/2 C coconut oil, melted
1 C sugar
1 C Greek yogurt (I used vanilla non-fat Chobani)
1 tsp almond extract
Zest of 1 lemon + juice of half lemon
2 1/4 C flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 C berries (I used a mix of raspberries and blueberries)
- Set convection oven to 325F (or regular oven to 350F). Place rack in the center of the oven. Line 2 muffin pans with tins or grease if not using muffin tins.
- In a medium bowl, melt the coconut oil 30-45 seconds in the microwave until fully melted. Add remaining wet ingredients, except raspberries, whisking well until the sugar is dissolved.
- In a large bowl, whisk together the dry ingredients.
- Slowly fold wet ingredients into dry ingredients until just combined, do not overmix. Muffin mixture will still be lumpy and thick - that's good!
- In a small bowl, mix berries in 1 tsp flour until evenly coated. This will help the berries stay suspended in the mixture instead of sinking to the bottom during baking.
- Fill muffin tin 3/4 full. Bake muffins 18-20 minutes (for mini muffins, bake 13-15 minutes).
- Cool on wire rack before serving.