Lemon-Kiwi Berry Muffins


These little guys are the perfect treat for breakfast. Kiwi berries bring a pop of tropical sweetness while the lemon zest fills your kitchen with the scent of citrus.


muffin pan

large bowl


large spoon



1/2 cup coconut oil or vegetable oil

1/2 cup honey

1 large egg

1 cup kiwi berries, chopped

1-1/4 cup milk (I used soy milk)

1 tablespoon baking powder

1 teaspoon vanilla

1/2 teaspoon salt

3 large lemons, zested

2 1/2 cups flour



Artist: Lemon Jelly

Album: Lemon Jelly.ky 






1. Preheat oven to 325F. Grease the cups of your muffin tins with butter or non-stick cooking spray.



1. In a large bowl, beat 1/2 cup coconut oil and 1/2 cup honey together with a whisk. Add 1 egg and beat well. Mix in 1 cup kiwi berries and 1 1/4 cup milk, followed by 1 tablespoon baking powder, 1 teaspoon vanilla, salt, and lemon zest.

2. Add 2 1/2 cups flour to the bowl and mix with a large spoon until just combined. A couple lumps are okay.

3. Pour the batter evenly into 12 muffin cups. Sprinkle the tops of the muffins with about 1 teaspoon of sugar each.



1. Bake the muffins for 20-25 minutes, or until a toothpick comes out clean.



  1. Remove the muffins from the tin and place them on a rack to cool.
  2. Enjoy the muffins plain—or with a spread of butter or a drizzle of lemon juice.




Recipe adapted from:

The Kitchn

Kiwi Berry Organics Co

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