4.5 from 2 votes

Summer fruit muffins

SUMMER FRUIT MUFFINS are the perfect warm weather breakfast. Moist muffins are topped with a lemon glaze and berries bringing you all the fresh flavors of summer!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10
Calories 293kcal
Author Janette Fuschi


For the muffins:

  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice

For the glaze:

  • 2 tablespoons lemon juice
  • 1 cup powdered sugar
  • 1 tablespoon unsalted butter melted
  • 1 teaspoon water
  • 12 ounces mixed berries of choice


For the muffins:

  • Preheat oven to 375 degrees F.
  • Line a muffin pan with 10 paper liners.
  • To a large mixing bowl combine the flour, baking powder and salt.
  • To a separate bowl whisk the eggs, oil, buttermilk and sugar until smooth and light. Stir in the vanilla.
  • Use a fork to mix the wet ingredients while adding the dry ingredients in batches until well mixed and smooth.
  • Stir in the lemon zest and juice.
  • Fill the muffin liners 3/4 full and bake for 25 minutes until lightly golden. When you insert a toothpick into the center should come out clean.
  • Remove from pan immediately onto a wire rack to cool.

For the glaze:

  • To a mixing bowl add the lemon juice and powdered sugar. Whisk in the melted butter and water until smooth.
  • Drizzle glaze on top of the cooled muffins and add fruit. Allow the glaze to set.


Calories: 293kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 272mg | Potassium: 140mg | Fiber: 1g | Sugar: 25g | Vitamin A: 140IU | Vitamin C: 2.5mg | Calcium: 64mg | Iron: 1mg