Monday, November 04, 2019
Lemon Muffins with Blueberries
I've made these muffins a couple of times with various additions. I like the zesty lemon flavour. Please note if you do not use paper liners and only grease your muffin pan, the blueberries stick to the bottom and the muffin can be a bit difficult to remove.
INGREDIENTS
1-3/4 Cup Whole Wheat White Flour (I used 1 Cup whole wheat and 3/4 Cup all purpose flour)
1-1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt
3/4 Cup Coconut Sugar (I used granulated sugar ... and could use a bit less than 3/4 Cup)
1/3 Cup Canola Oil
2 Eggs
3/4 Cup Low Fat Buttermilk (made my own but adding about 1 TBSP Lemon juice
to my milk and letting it sit for about 10 minutes)
Zest from One Medium Lemon (about 1 TBSP)(I use the whole lemon and zest it)
2 TBSP Fresh Lemon Juice
1 Tsp Pure Vanilla Extract
1 Cup fresh Blueberries (or chocolate chips ... yummy)
DIRECTIONS:
1. Preheat oven to 400°F. Line muffin pan with 12 paper liners. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
3. In a large bowl, whisk the sugar, eggs and oil vigorously until frothy, about one minute.
Add milk, lemon zest, juice and vanilla and whisk until well blended.
4. Add the dry ingredients and stir just until almost combined.
5. Gently fold in blueberries (or you can stir in the blueberries - or chocolate chips or nuts or
whatever you wanted to add - into the flour mixture and carefully mix the dry ingredients into
the wet ingredients. )
6. Using an ice cream scoop, scoop the muffin batter evenly between 12 muffin cups. (I like to top mine with sliced almonds or any kind of nut I have handy)
7. Bake 15 - 18 minutes or until golden brown and the top of the muffins spring back when
gently pressed.
8. Cool on a wire rack 10 minutes, then remove the muffins from the pan and cool completely
on a wire rack.
Note: Muffins can be frozen and thawed at room temperature or quickly in the microwave in about 12-15 seconds.
I've made these muffins a couple of times with various additions. I like the zesty lemon flavour. Please note if you do not use paper liners and only grease your muffin pan, the blueberries stick to the bottom and the muffin can be a bit difficult to remove.
INGREDIENTS
1-3/4 Cup Whole Wheat White Flour (I used 1 Cup whole wheat and 3/4 Cup all purpose flour)
1-1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt
3/4 Cup Coconut Sugar (I used granulated sugar ... and could use a bit less than 3/4 Cup)
1/3 Cup Canola Oil
2 Eggs
3/4 Cup Low Fat Buttermilk (made my own but adding about 1 TBSP Lemon juice
to my milk and letting it sit for about 10 minutes)
Zest from One Medium Lemon (about 1 TBSP)(I use the whole lemon and zest it)
2 TBSP Fresh Lemon Juice
1 Tsp Pure Vanilla Extract
1 Cup fresh Blueberries (or chocolate chips ... yummy)
DIRECTIONS:
1. Preheat oven to 400°F. Line muffin pan with 12 paper liners. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
3. In a large bowl, whisk the sugar, eggs and oil vigorously until frothy, about one minute.
Add milk, lemon zest, juice and vanilla and whisk until well blended.
4. Add the dry ingredients and stir just until almost combined.
5. Gently fold in blueberries (or you can stir in the blueberries - or chocolate chips or nuts or
whatever you wanted to add - into the flour mixture and carefully mix the dry ingredients into
the wet ingredients. )
6. Using an ice cream scoop, scoop the muffin batter evenly between 12 muffin cups. (I like to top mine with sliced almonds or any kind of nut I have handy)
7. Bake 15 - 18 minutes or until golden brown and the top of the muffins spring back when
gently pressed.
8. Cool on a wire rack 10 minutes, then remove the muffins from the pan and cool completely
on a wire rack.
Note: Muffins can be frozen and thawed at room temperature or quickly in the microwave in about 12-15 seconds.
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