Mini Meyer Lemon Blueberry Muffins
Mini Meyer Lemon Blueberry Muffins make the best winter breakfast for adults and kids alike! Low in sugar, these whole wheat muffins bake up quickly and add lemony goodness to the morning routine. Frozen wild blueberries, Meyer lemon zest and lemon juice serve as key flavor components of these muffins, which are also dairy-free. Naturally sweet, dairy free and tart, Mini Meyer Lemon Blueberry Muffins will become your family’s favorite breakfast!
When it comes to baked goods for breakfast, I have a soft spot for muffins.
Pumpkin muffins, crumble muffins, coffee cake muffins, vegan muffins…
Well, I’m adding to my muffin list today. This one is dairy-free and low sugar… and I’m sharing it over at A Joyfully Mad Kitchen for my friend, Madison, as she recovers from weeks-long cross-country trip.
Love blueberry muffins? Be sure to check out Vegan Blueberry Muffins, Sour Cream Blueberry Muffins and Dairy-Free Blueberry Lemon Crumble Muffins!
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- Essentials: Mini muffin tin.
- Get the look: Gold dot dessert plate (Similar from 8 Oak Lane.) Glass Milk Bottle.
Come join me over at Madison’s website today for this delicious low-sugar muffin recipe.
Be sure to let me know what kinds of muffins are your favorite in the comments.
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
I can practically taste these muffins, and they taste like pure sunshine. Lovely work!
Oh wow these look beautiful! So talented.
Beckie xo // The Pale Tails