Lemon Blueberry Muffins

6 blueberry muffins lined on coolling trayThere’s something so dreamy about a fluffy freshly baked muffin. Even better, a muffin that’s packed with tasty little burst of blueberries. I can just smell the warm scent of these sweet and zesty lemon-blueberry muffins as I write this recipe.

birds eye view of 6 blueberry muffins

The goodness doesn’t end there! Not only are these muffins fragrant and packed with flavour, they’re super easy to make and so much healthier then prepackaged ones found at your local grocery store. Now don’t get me wrong, there’s nothing wrong with treating yourself and enjoying the luxury of “saving time”, but why settle for preserve and sugar loaded muffins when you can make these healthy muffins at home in only 30 minutes! Sometimes I even double the batch and freeze half for those mornings when I’m literally one foot out the door (busy #bossbabes you know what I’m talking about)!

close up of 3 blueberry muffins

So let’s get into it, tasty healthy lemon-blueberry muffin recipe coming your way in 3… 2…

Lemon Blueberry Muffins

Course Dessert
Cuisine Dairry Free, Gluten Free Option
Keyword Muffins
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 10 -12
Author Fay

Ingredients

Dry

  • 2 cups light sprouted spelt flour or all purpose gluten free flour loosely packed In measuring cup
  • 1/2 cup unrefined palm sugar
  • 2 tsp aluminum free baking powder
  • 1 tsp baking soda
  • Zest of one lemon
  • Pinch of sea salt

Wet

  • 2 free range eggs
  • 3/4 cup organic unsweetened almond or coconut milk
  • 1/3 cup melted coconut oil
  • 1 tbsp fresh lemon juice
  • 1 tsp organic vanilla extract
  • 1 cup fresh organic blueberries

Optional

  • 1 tbsp poppy seeds instead of blueberries
  • 1 cup fresh raspberries instead of blueberries

Instructions

  • Preheat oven to 350F and line a muffin tray with paper cups (10-12 depending on how big you like them).
  • Sift all dry ingredients in a large bowl, set aside.
  • Whisk eggs in a medium bowl until airy (1 minute). Whisk in remaining wet ingredients except blueberries. TIP: If melting the coconut oil, let it cool slightly before adding it to the egg mixture.
  • Fold wet ingredient mixture into dry ingredient mixture. Do not over mix. Batter is ready once flour is fully combined.
  • Wash, strain, and dry blueberries gently with a paper towel. Fold into batter.
  • Scoop batter into paper cups. I like filling all the way to create large muffin tops! TIP: If you do fill to the top, coat the top of the muffin tray with a little coconut oil to prevent muffins from sticking.
  • Bake at 350F for 22-23 minutes. Muffins are ready when the tops start to crack and turn slightly golden.

Notes

If using an all purpose gluten free flour, the cook time maybe approximately 5 or so minutes longer and the tops will not rise as much (this is normal). Insert a toothpick at the 22 minute mark to determine how much longer they should cook for.
Also, if using all purpose gluten free flour, do not fill muffin liners all the way to the top as the batter will rise and spill during baking. Fill 3/4 of the way instead. 

Give these muffins a try and share your thoughts with me in the comment section below or on social media.

Helping you put Wellness 1st,

Fay

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