Barefoot by the Sea: Lemon Strawberry Muffins

Friday, February 21, 2014

Lemon Strawberry Muffins

I love that these muffins incorporate both lemon and strawberry, two flavorful hits around my house!  These are yummy and great for breakfast or snacking!
  • 1 3/4 cup flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 6 tablespoons sugar in the raw
  • 1 cup strawberries, chopped into bits
  • 2 eggs
  • 2 tablespoons lemon juice, freshly squeezed
  • 4 tablespoons unsalted butter
  • 1 cup almond milk
  • Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin, and set it aside.
  • In a medium-size bowl, place the flour, baking powder, baking soda, and salt, and whisk to combine well.
  • Add the melted butter, sugar, milk, eggs and stir until smooth
  • Add the milk and lemon juice and carefully fold strawberries into the batter
  • Divide the batter evenly between the 12 prepared muffin tins. 
  • Bake for 18 minutes or until toothpick comes clean.


  1. These sound delicious! I love all the lemon you are using lately!

  2. perfect flavor duo! and theyre cute too ;)

  3. Yum yum yum! I love lemon and strawberry together. Such bright flavors!

  4. OOOOOHHHH what a delicious flavor combo, Jess! Trying these for sure!!! (Perfect for spring!)

  5. These sound so refreshing. I really need to try Almond Milk.


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