These Zesty Lemon Berry Muffins are a delightful treat, combining the tangy flavor of lemons with the sweetness of mixed berries.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly from the tin.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Sift the dry ingredients together for a lighter texture in the muffins.
In another bowl, whisk together the eggs, buttermilk, lemon juice, and lemon zest.
Ensure the wet ingredients are at room temperature for better mixing.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Do not overmix; a few lumps are okay to keep the muffins tender.
Gently fold in the mixed berries.
Coat the berries in a bit of flour before folding them in to prevent sinking.
Fill the muffin cups about two-thirds full with the batter.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack.
Cooling on a rack prevents the muffins from becoming soggy.
In a small bowl, mix the powdered sugar, lemon juice, and milk until smooth.
Adjust the consistency of the glaze by adding more sugar or liquid as needed.
Drizzle the glaze over the cooled muffins before serving.
Use a spoon or piping bag for precise drizzling.
