Meyer lemon strawberry muffins

“I wonder what a lemon was,” she added inconsequently. “I’ve seen oranges. They’re a kind of round yellow fruit with a thick skin.”

“I remember lemons,” said Winston.  “They were quite common in the Fifties. They were so sour that it set your teeth on edge even to smell them.”



These meyer lemon strawberry muffins are perfect for welcoming the spring! The weather around here has been beautiful. I had a meyer lemon in the fridge I needed to use up, and these muffins were the result.

Meyer lemons have been growing in popularity lately. They’re a hybrid between a mandarin orange and a lemon. They have a skin that is a darker golden shade than that of ordinary lemons and a unique fragrance.  Paired with strawberries in these toothsome muffins, they are amazing!

This recipe originally came from Baking Bites. I halved it and increased the lemon juice, zest, and sweetener. I ended up with eight muffins.


Ingredients (yields 8):

½ cup plus 2T white whole wheat flour

½ cup cake flour

3/4 cup Stevia in the raw or white sugar

1 teaspoon baking powder

Scant 1/4 teaspoon baking soda

1/8 teaspoon salt

Zest and juice of one Meyer Lemon

1 large egg white, lightly beaten

¼ cup and 2T milk or buttermilk

1/3 cup applesauce or vegetable oil (canola or corn oil)

1/2 teaspoon pure vanilla extract

1 cup fresh strawberries, chopped


Preheat oven to 375 degrees Fahrenheit and line a standard muffin tin with nonstick liners (if you don’t have nonstick, you can spray your liners with cooking spray).

Mix together the egg white, milk, oil, lemon juice and zest, and vanilla in a smaller bowl.

In a larger bowl, mix flour, sweetener of choice, baking powder, baking soda, and salt. Stir in berries until they are coated with the dry mixture.

Fold the wet ingredients into the dry, being careful not to overmix. Fill the muffin tins about ¾ of the way. Bake for around 20-21 minutes on the center rack. Cool before serving.


Find the original recipe here:


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