These moist and fluffy lemon blueberry muffins are packed filled 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-Model Style. These blueberry lemon muffins have a bakery-style taste whereas nonetheless being low in fats and sugar.
Easy Substances. This recipe makes use of 10 elements that you simply most likely 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’ll be able to prep these muffins upfront and freeze so you possibly can have a snack on the go.
Substances 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 – be sure your coconut oil is melted! You might additionally change it with melted butter when you 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 superb.
Giant egg – you possibly can 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. A bit lemon juice will go a great distance.
Blueberries – you should utilize contemporary or frozen blueberries. Both will work. See notice under if utilizing frozen blueberries.
Tips on how to Make Lemon Blueberry Muffins
STEP 1: MIX BATTER
In a big bowl whisk collectively all objective 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 frivolously browned and tops spring again. Take a look at muffins by inserting a toothpick into heart and when it comes out clear, muffins are prepared. Permit 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 stop your batter from turning blue!
FAQs
Are these muffins gluten-free? Sadly, no they aren’t. You might change the all-purpose flour with a gluten-free flour mix to make them gluten-free. Alternatively you may make these Blueberry Oatmeal Muffins and add in lemon zest + juice. Can I make these muffins vegan? 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. Can I bake this as a lemon blueberry loaf? Most certainly, sure! I simply haven’t tried it myself however I’d guess when you wished to bake it as a loaf you possibly can achieve this in a 9 x 5 inch loaf pan greased very effectively at 350 levels for 45-55 minutes. Do I’ve to make use of complete wheat flour? No, you possibly can simply change 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 will probably be a bit denser however nonetheless scrumptious.
Storage Directions
Let these lemon blueberry muffins cool fully earlier than putting them in an hermetic container. Retailer at room temperature for as much as three days. These muffins refrigerate and freeze effectively if it is advisable to retailer for longer.
To freeze: Retailer in a single layer in a big ziploc or freezer bag (it’s possible you’ll want to make use of multiple bag). Take away from freezer a couple of hours earlier than consuming to convey to room temperature.
Extra Muffin Recipes
Lemon Blueberry Muffins
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These moist and fluffy lemon blueberry muffins are packed filled with zesty lemon taste and juicy blueberries with hearty complete grain flour and dairy-free coconut oil for a wholesome muffin deal with!
Writer: Davida Lederle
Prep Time: 10 minutes
Cook dinner Time: 20 minutes
Complete Time: half-hour
Yield: 12 muffins 1x
Class: Snack
Methodology: Bake
Food regimen: 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 massive 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 objective 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 frivolously browned and tops spring again. Take a look at muffins by inserting a toothpick into heart and when it comes out clear, muffins are prepared.
Permit 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.
