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Meyer Lemon Strawberry Muffins

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The weather is simply gorgeous here in Ohio, today was almost 80 degrees. Although I’m sure these temperatures will not hold steady, I am definitely enjoying it while I can. Lemons and warm weather seem to go hand in hand, which is why Meyer Lemon desserts have seemed to be making appearances all over the food blog world.

Meyer Lemons are so visually interesting to me, alone they may not seem so different, but place them side by side with a regular lemon and you will definitely notice a difference. The hue of yellow is much more orange and the intoxicating smell is much sweeter.

Don’t know what a Meyer Lemon is? According to Wiki, a Meyer Lemon is a cross between a true lemon and a mandarin orange. The Meyer Lemon was introduced to the United States in 1908 by the agricultural explorer Frank Nicholas Meyer. Popularity of this lemon variety began to climb when the uber influential Martha Stewart started featuring them in her recipes.

When I purchased my Meyer Lemons I also picked up some gorgeous strawberries which I decided to use together to create a delicious spring muffin. In my opinion, the flavors of the Meyer Lemons and strawberries pair together harmoniously and the texture of the muffins are outstanding. I think I am going to makes these again very soon with blueberries instead of strawberries…how delectable does that combo sound? Many thanks to Becca for pointing out a muffin base that produces a beautiful crown! These muffins would be a great addition to your Easter breakfast or brunch.

Looking for more Meyer Lemon recipes? Check out these links…
Meyer Lemon Sticky Rolls from GoodLife {eats}
Berry Meyer Lemon Pancakes from The Novice Chef
Meyer Lemon Meringue Pie from Zen Can Cook
Meyer Lemon Bars from White on Rice Couple

Two strawberry lemon muffins stacked on top of each other on a white and red decorated napkin

Meyer Lemon Strawberry Muffins

Sweet Meyer lemon strawberry muffins are a wonderful addition to your breakfast rotation.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12


  • 2 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • Zest and juice of 1 Meyer lemon
  • 1 large egg lightly beaten
  • ¾ cup buttermilk
  • cup canola oil
  • 1 teaspoon pure vanilla extract
  • 2 cups chopped fresh strawberries


  • Preheat oven to 375°F (190°C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 muffin cups. Set aside.
  • In a large measuring cup or bowl whisk together the egg, buttermilk, oil, Meyer lemon juice and vanilla extract.
  • In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and lemon zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
  • Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.


  • Don't have buttermilk? Simply place one tablespoon of white vinegar or lemon juice in a glass measuring cup and fill with milk to equal one cup total. Stir and let the mixture sit for 5 minutes; use as directed for the recipe.
  • If using frozen berries, you may have to bake the muffins a little longer than the stated time.
  • I also recommend that you not store these is a sealed container, the crowns got very moist and we were not a fan of this textural change.


Serving: 1muffin | Calories: 276kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 164mg | Potassium: 91mg | Fiber: 1g | Sugar: 15g | Vitamin A: 48IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 1mg
The default measuring system on My Baking Addiction is US Customary. Unit conversions are provided as a courtesy; please be aware that there may be some discrepancies.
Card may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Sunday 12th of March 2017

Can you use all while wheat flour and coconut oil in place of the other oil?


Monday 13th of March 2017

Hi, Kathleen! I've never tried this recipe with whole wheat flour or coconut oil, so I honestly can't say. If you give it a try, let me know the results!


Sunday 26th of July 2015

Those looks great and yummeh.... Thanks for share...:)

Peggy Hurtado

Friday 9th of May 2014

Halfed the recipe since I only have a 6 muffin pan, but still used 1 egg and the 1 lemon zest and juice. I used raspberries instead of strawberries. Came out great except hardly any lemon flavor. Next time I will use regular lemons.


Sunday 10th of November 2013

I tried this recipe but with less sugar and 2 scoops of whey protein. These muffins are too good, they are not supposed to taste this good. I'm only supposed to eat one after a workout or between meals; wish me luck. I plan to share this recipe with others. Thanks

Michelle Garringer

Wednesday 12th of June 2013

this was a fantastic recipe! easy to quickly make, i used regular lemons- juice of 4 small and the zest, and frozen raspberries food processed with a little sugar before folding them into the batter and sprinkled with crackling sugar, the after baking result was a delicious raspberry lemon muffin that really tasted like raspberry lemonade. easy customization and i love the canola oil. will be using this again! thank you for posting!


Sunday 11th of August 2013


Thank you so much for stopping back to let us know about your experience with the recipe! We're so happy to hear that you enjoyed the muffins. Have a great day and thank you for following MBA!


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