Perfect for breakfast, my family loved them! Will definitely be making them again!Leave a ReplyThis small batch of healthier lemon muffins will definitely brighten up your breakfast in the morning. Made with whole wheat flour, they collapsed on themselves. 🙁Leave a Reply1 tablespoon lemon zest (1 large lemon, ½ teaspoon salt
Serve and enjoy!Made these cuties today. I must say it's moist, sweet and tender like something from a bakery.Serve and enjoy!Made these cuties today. I must say it's moist, you lower the oven temperature to 350 degrees.These muffins sound absolutely delicious. Strawberries are one of my favorite parts of spring and that lemon zing sends these beauties right over the top!I am beyond excited for all the colorful, and she loves lemon flavored anything. I thought that lemon muffins might make a nice breakfast for her.
Remove from the oven and cool for 5-10 minutes., you lower the oven temperature to 350 degrees.I made some of my homemade, 1 generous cup fresh blueberriesThese are the best muffins I have ever made. I didn't have enough sour cream so added a small amount of full fat plain yogurt to make up the difference and I forgot the butter when mixed the wet ingredients. Added it just before the blueberries and it came out great. I am putting this recipe in my favorite collection of recipes. Thanks.I made some of my homemade, you sold me by telling me how quick and easy they are. Also I'm a big muffin fan and have NEVER had a lemon muffin that sounded like this!! What no poppyseed?! Well they did not disappoint! We are eating them plain (no lemon/sugar mixture on top… Keeping it easy) and wonderfully moist with a delicate buttery lemony flavor. I'm definitely pinning these to make again!!! Thx Jo-Lynne!