These moist and fluffy lemon blueberry muffins are packed stuffed with zesty lemon taste and juicy blueberries with hearty complete grain flour and dairy-free coconut oil for a wholesome muffin deal with!
Why Make These Lemon Blueberry Muffins?
- Bakery-Fashion Style. These blueberry lemon muffins have a bakery-style taste whereas nonetheless being low in fats and sugar.
- Easy Components. This recipe makes use of 10 elements that you just in all probability have already got available!
- Child Pleasant! My toddler loves these lemon blueberry muffins muffins! They’re additionally really easy to make so she’s my helper within the kitchen whereas I’m baking them.
- Straightforward Meal Prep. You’ll be able to prep these muffins upfront and freeze so you’ll be able to have a snack on the go.
Components Wanted
- All-Objective Flour – the majority of the flour comes from all-purpose white flour which lends itself to a lighter and fluffier muffin.
- Entire Wheat Flour – I like so as to add a little bit of complete wheat flour for the entire grains and fiber.
- Baking powder + Baking soda – these assist your lemon blueberry muffins rise and stay gentle and fluffy.
- Maple syrup – these blueberry lemon muffins are sweetened completely with maple syrup.
- Coconut oil – make certain your coconut oil is melted! You can additionally exchange it with melted butter in the event you aren’t dairy-free.
- Vanilla extract – lemon + vanilla is all the time a good suggestion.
- Almond milk – I like utilizing almond milk however any non-dairy and even dairy milk works simply wonderful.
- Giant egg – you could possibly attempt subbing in a flax egg however I haven’t tried it muself.
- Lemon zest + juice – we would like numerous lemon zest to maximise the lemon taste. Somewhat lemon juice will go a great distance.
- Blueberries – you need to use contemporary or frozen blueberries. Both will work. See notice beneath if utilizing frozen blueberries.
Find out how to Make Lemon Blueberry Muffins
STEP 1: MIX BATTER
In a big bowl whisk collectively all function flour, complete wheat flour, baking powder and baking soda. Add in maple syrup, melted coconut oil, vanilla, almond milk, egg, lemon juice and lemon zest and stir till simply mixed. Fold in blueberries.
STEP 2: BAKE
Divide batter evenly into 12 cups. Bake for 20-25 minutes or till edges are evenly browned and tops spring again. Check muffins by inserting a toothpick into heart and when it comes out clear, muffins are prepared. Enable to chill in tin for 20 minutes earlier than eradicating to chill fully on a wire rack.
*Recipe Tip
If utilizing frozen blueberries I like to recommend tossing them with 1 tbsp of your dry elements to totally coat earlier than folding them into your muffin batter. This helps forestall your batter from turning blue!
FAQs
Sadly, no they don’t seem to be. You can exchange the all-purpose flour with a gluten-free flour mix to make them gluten-free. Alternatively you can also make these Blueberry Oatmeal Muffins and add in lemon zest + juice.
I haven’t tried changing the egg with a vegan substitute so I’m not sure if that can work. They’re dairy-free and vegetarian.
Almost certainly, sure! I simply haven’t tried it myself however I’d guess in the event you wished to bake it as a loaf you could possibly accomplish that in a 9 x 5 inch loaf pan greased very effectively at 350 levels for 45-55 minutes.
No, you’ll be able to simply exchange the entire wheat flour with all-purpose white flour if desired. If you wish to make the recipe with simply complete wheat flour your muffins can be a bit denser however nonetheless scrumptious.
Storage Directions
Let these lemon blueberry muffins cool fully earlier than inserting them in an hermetic container. Retailer at room temperature for as much as three days. These muffins refrigerate and freeze effectively if it’s good to retailer for longer.
To freeze: Retailer in a single layer in a big ziploc or freezer bag (chances are you’ll want to make use of a couple of bag). Take away from freezer a couple of hours earlier than consuming to deliver to room temperature.
Extra Muffin Recipes
Lemon Blueberry Muffins
These moist and fluffy lemon blueberry muffins are packed stuffed with zesty lemon taste and juicy blueberries with hearty complete grain flour and dairy-free coconut oil for a wholesome muffin deal with!
- Prep Time: 10 minutes
- Cook dinner Time: 20 minutes
- Complete Time: half-hour
- Yield: 12 muffins 1x
- Class: Snack
- Technique: Bake
- Weight loss program: Vegetarian
- 1 1/2 cups all-purpose flour
- 1/2 cup complete wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup almond milk (or different non-dairy milk)
- 1 giant egg
- zest, 2 lemons
- 1 tbsp lemon juice
- 1 cup contemporary or frozen blueberries
- Preheat oven to 350 levels F.
- Line a muffin tin with paper liners or silicone cups.
- In a big bowl whisk collectively all function flour, complete wheat flour, baking powder and baking soda.
- Add in maple syrup, melted coconut oil, vanilla, almond milk, egg, lemon juice and lemon zest and stir till simply mixed.
- Fold in blueberries.
- Divide batter evenly into 12 cups.
- Bake for 20-25 minutes or till edges are evenly browned and tops spring again. Check muffins by inserting a toothpick into heart and when it comes out clear, muffins are prepared.
- Enable to chill in tin for 20 minutes earlier than eradicating to chill fully on a wire rack.
- Retailer in an hermetic container for as much as 3 days or see directions above for freezing.
