These moist and fluffy lemon blueberry muffins are packed stuffed with zesty lemon taste and juicy blueberries with hearty entire 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 Elements. This recipe makes use of 10 substances 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.
- Simple Meal Prep. You possibly can prep these muffins upfront and freeze so you’ll be able to have a snack on the go.
Elements Wanted
- All-Goal 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 entire 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 – be sure that your coconut oil is melted! You possibly can additionally exchange it with melted butter for those who aren’t dairy-free.
- Vanilla extract – lemon + vanilla is at all times a good suggestion.
- Almond milk – I like utilizing almond milk however any non-dairy and even dairy milk works simply wonderful.
- Giant egg – you might strive subbing in a flax egg however I haven’t tried it muself.
- Lemon zest + juice – we would like a number of lemon zest to maximise the lemon taste. Somewhat lemon juice will go a good distance.
- Blueberries – you should utilize recent or frozen blueberries. Both will work. See be aware under if utilizing frozen blueberries.
The best way to Make Lemon Blueberry Muffins
STEP 1: MIX BATTER
In a big bowl whisk collectively all function flour, entire 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 flippantly browned and tops spring again. Take a look at muffins by inserting a toothpick into middle 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 substances to completely coat earlier than folding them into your muffin batter. This helps forestall your batter from turning blue!
FAQs
Sadly, no they aren’t. You possibly 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.
Most certainly, sure! I simply haven’t tried it myself however I’d guess for those who needed to bake it as a loaf you might achieve this in a 9 x 5 inch loaf pan greased very nicely 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 entire wheat flour your muffins might 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 nicely if you have 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 multiple bag). Take away from freezer a number of hours earlier than consuming to convey 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 entire 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
- Methodology: Bake
- Weight loss plan: Vegetarian
- 1 1/2 cups all-purpose flour
- 1/2 cup entire 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 recent 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, entire 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 flippantly browned and tops spring again. Take a look at muffins by inserting a toothpick into middle 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.
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