Meyer Lemon Strawberry Muffins

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

Meyer Lemon Strawberry Muffins

Yield: 12 Muffins


2 1/2 cups (325 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest and juice of one Meyer Lemon
1 large egg, lightly beaten
3/4 cup (180 ml) *buttermilk
2/3 cup (160 ml) safflower or canola oil
1 teaspoon pure vanilla extract
2 cups chopped, **fresh strawberries


1. Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.

2. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, Meyer Lemon juice and vanilla extract.

3. 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.

4. 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.


39 Responses to “Meyer Lemon Strawberry Muffins”

  1. Jessica @ How Sweet — April 1, 2010 at 10:38 pm

    Mmm those sound fabulous!


  2. bunkycooks — April 1, 2010 at 10:49 pm

    Two of my favorite ingredients! They must be incredible!


  3. Jess — April 1, 2010 at 11:04 pm

    They look pretty! I love strawberries and lemons together. It is such a great flavor. Might be interesting to try a Meyer lemon.


  4. Karen — April 1, 2010 at 11:24 pm

    Wow…Lovely! Great Recipe and great pictures! love it love it love it!


  5. Kim at Rustic Garden Bistro — April 2, 2010 at 1:23 am

    These look wonderful! If I can get strawberries from the patch down the road before my Meyer lemon tree gives out, I’m making this. [K]


  6. Veta — April 2, 2010 at 2:14 am

    I grew up with a meyer lemon tree in my backyard and it’s still producing wonderful lemons. I think I’ll make this to share with friends.


  7. Cherine — April 2, 2010 at 2:45 am

    A fabulous treat!


  8. Lucy — April 2, 2010 at 4:46 am

    Oh I am envious of you now – these muffins look fabulous ! I can’t wait until strawberries come back in season here and muffins will most definitely be made : )


  9. kristan roland — April 2, 2010 at 10:35 am

    These look delicious!! I will be trying these for sure.


  10. Katrina — April 2, 2010 at 11:44 am

    Oh my, these are PERFECT for spring. Thank you :)


  11. Maria — April 2, 2010 at 12:17 pm

    Love this recipe. Have a great weekend!


  12. Laura — April 2, 2010 at 12:27 pm

    I want this. Like, “tempted to lick the computer monitor” want this. Oh sure, I’m definitely going to cook some up….but that doesn’t help me right now!

    Thanks for another great recipe


  13. Those look yummy!


  14. Jen @ How To: Simplify — April 2, 2010 at 4:21 pm

    These look delicious! What a great recipe!


  15. Kerstin — April 2, 2010 at 10:49 pm

    Mmm, strawberries and lemon sound like the perfect flavor combination and so perfect for spring!


  16. I am loving all the recipes I am seeing using Meyer lemons. Not sure I have ever had one, but I will now seek them out. These muffins look wonderful! Have a great Easter weekend.


  17. Kaitlin — April 3, 2010 at 9:34 am

    These sound great!


  18. Valen — April 3, 2010 at 11:27 am

    Wow, nice weather and muffins!


  19. Kare — April 3, 2010 at 2:02 pm

    Oh my, these look out-of-this-world yummy. I’ve never cooked with Meyer Lemons. Maybe I need to start with this recipe… wheels turning!


  20. deeba — April 5, 2010 at 11:10 am

    Slam dunk delicious … gorgeous muffins!!


  21. Jennifurla — April 6, 2010 at 12:22 pm

    Made these over the weekend, they were fantastic and I actually just had another last night and mine kept up quite well.

    Thanks for the recipe.


  22. kelli @ boys 'n' biscuits — April 7, 2010 at 9:47 am

    These look fabulous… a perfect spring muffin!


  23. rita — April 11, 2010 at 5:15 pm

    I made these this weekend, and they were fabulous. Thanks for posting!


  24. J's V — April 15, 2010 at 2:33 pm

    Just made some using half whole white wheat flour, applesauce in the place of the oil… 2% milk w/ vinegar – in place of the buttermilk (but only because I don’t typically have buttermilk on hand)… 2 egg whites instead of an egg… and splenda in place of the sugar…. I did sprinkle some Turbinado sugar on top – love that sparkle and crunch…. And they came out….

    Yummy still!!! :-) I’m sure they are so much better made as posted, but I am VERY HAPPY with the way they came out – a little healthier. Thanks for the recipe.


  25. Aj — February 26, 2012 at 7:55 pm

    Hi, in step 3, it says to add in orange zest. Did you mean lemon zest?


    • Jamie — February 28, 2012 at 5:49 pm

      Yes, that was my error, I have made the correction. Thanks for letting me know.

  26. Jessa — April 6, 2012 at 4:09 pm

    Just whipped up a batch for Sunday church and had to sample one; delicious!!! The perfect combination of tart lemon, sweet strawberry and zingy buttermilk.


  27. Mary Ellen — May 9, 2012 at 2:06 pm

    Going to make these soon! I think I’ll use orange instead of lemon and put some sliced almonds on top if I can find them…


  28. Michelle Garringer — June 12, 2013 at 10:30 pm

    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!


    • Jamie — August 11, 2013 at 8:59 pm


      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!


  29. Erica — November 10, 2013 at 12:39 pm

    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


  30. Peggy Hurtado — May 9, 2014 at 12:53 pm

    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.


  31. ayudiahrespatih — July 26, 2015 at 8:36 am

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


  32. Kathleen — March 12, 2017 at 4:09 pm

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


    • Jamie — March 13, 2017 at 12:05 pm

      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!


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