Lemon Muffins with Berry Compote

🧂 Ingredients

• 1 cup fresh or frozen berries, any kind or a mix

  (strawberries, blueberries, blackberries, etc)
• 1/3 cup sugar
• 1 ½ tsp fresh lemon zest

  (= 1/2 of a lemon)
• 3 Tbsp. water
• 2 ¼ cups All-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine salt
• 3/4 cup sugar
• 1 Tbsp. fresh lemon zest

  (= zest of 1 large lemon)
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1/4 cup fresh lemon juice

  (= juice of 2 large lemons)
• 1/2 tsp vanilla extract
• sugar for sprinkling, if desired

Instructions

• 1 Wash and stem berries as needed. Small berries should remain whole but quarter
  strawberries if using. Place 1 cup of berries, 1/3 cup sugar, 3 Tbsp. water, and
  zest of half a lemon in a medium saucepan.
• 2 Turn heat to medium-low and cook until berries release their juice and mixture
  thickens, 6 to 8 minutes. Stir occasionally to prevent sticking.
• 3 Pour compote into a clean bowl and let cool while making muffins.
  
  Berry Compote can be made up to 1 week ahead of time. Store covered and
  refrigerated.
• 4 Preheat oven to 375°F and line a 12 cup muffin tray with paper liners or baking
  spray.
• 5 In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set
  aside.
• 6 In a separate medium bowl, combine sugar with fresh lemon zest until mixture is
  fragrant and zest is evenly distributed. Whisk in eggs, oil, milk, lemon juice,
  and vanilla until mixture is smooth.
• 7 Pour the liquid mixture into the dry ingredient mixture and stir until just
  combined. Some lumps are okay– don't overmix.
• 8 Scoop or pour muffin batter into tray, filling each 2/3 full. Add a spoonful of
  berry compote to the top of a muffin cup and swirl gently with a toothpick, cake
  tester, or handle of a wooden spoon. Repeat with remaining muffins.
• 9 Place muffin tray in oven and bake for 20 to 25 minutes, or until tops are
  golden brown and a tester comes out free of batter or crumbs.
• 10 Let muffins cool for 5 minutes in the pan and remove to a cooling rack to cool
  completely before storing.
• 11 Store lemon muffins covered at room temperature for up to 3 days.

Nutrition Info