Add a spin to your regular blueberry muffin recipe and make these Blueberry-Lemon Muffins. Perfect for snacking and serving with your breakfast/brunch in bed for your mom on Mother’s Day!! Here’s the recipe:
Prep Time 15mins Baking Time 25mins Makes 12 servings
- 2.5 cups all-purpose flour
- ¾ cup Leaner Creamer Coconut Sugar
- 1 tbsp baking powder
- ⅛ tsp salt
- freshly grated nutmeg
- ½ cup coconut oil
- 1 cup whole milk (can substitute with milk alternatives)
- 2 eggs
- ½ tsp pure vanilla extract
- 1 tbsp finely grated lemon zest
- 1.5 cups fresh blueberries, rinsed and dried
1 Preheat the oven to 425°F and line a 12-muffin tin with cupcake liners and set aside.
2 Whisk the flour, LC Coconut Sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
3 Whisk the milk, eggs, lemon zest, vanilla, and coconut oil in another bowl.
4 Make a small well in the center of the dry ingredients and pour the wet ingredients into it, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix or the batter or your muffins will become dense. Gently stir in the blueberries, then divide the batter evenly into the muffin tin and with the tops generously with LC Coconut Sugar.
5 Put the muffins in the oven and immediately reduce the temperature to 375°F, then let bake for 25 minutes or until golden brown; rotating the pan halfway through the baking process. Take them out and let them cool in the pan on a rack for a couple of minutes. Turn the muffins out of the pan and cool on the rack a bit then serve