These lemon blueberry muffins are super moist and bursting with fresh blueberries. Lemon juice and lemon zest are added to create a bold flavor that pairs perfectly with these blueberry muffins.
Lemon Blueberry Muffins
- 3/4 cup (160g) granulated sugar
- 2 tbsp fresh lemon zest (about 3 large lemons)
- 1 3/4 cups (230g) all purpose flour
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 cup (50g) any mild oil (canola, vegetable, melted coconut)
- 1/2 cup (110ml) canned full fat coconut milk*
- 2 large eggs
- 2 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp vanilla extract
- 2 cups (280g) fresh blueberries, picked through and rinsed**
- 1/4 cup (25g) all purpose flour
- 3 tbsp granulated sugar
- 1 1/2 tbsp unsalted butter, melted***
- 1 tbsp fresh lemon zest
- 1 tbsp raw sugar (optional)
- Combine the flour, sugar, and melted butter. The mixture should resemble crumbly wet sand. Place in the fridge while you make the muffins.
Lemon Blueberry Muffins
- Preheat the oven to 450F and line a muffin tin with 12 liners, or coat with some nonstick spray.
- Add the sugar and lemon zest to a large mixing bowl. Use your fingers to rub the zest into the sugar. This helps release even more flavor.
- Mix in the flour, salt, baking powder, and cinnamon.
- Toss in the blueberries to coat in the flour mixture. This prevents them from sinking in the muffins.
- In a smaller bowl, combine the oil, milk, eggs, lemon juice, and vanilla.
- Add the wet mixture to the dry mixture and fold the two together using a rubber spatula. Careful not to over mix.
- Evenly distribute the batter into the liners to make 12 muffins.
- Take the crumble out of the fridge and sprinkle a liberal amount on the tops of each muffins. Sprinkle with some raw sparkling sugar if desired.
- Bake for 10 minutes, then drop the oven temperature to 375F and bake for an additional 8-10 minutes.
- While the muffins are hot from the oven, sprinkle with a little extra lemon zest.
- Allow the muffins to cool in the pan for about 20 minutes, then transfer to a cooling rack to cool for another 20 minutes.
- Enjoy while warm, room temp, or chilled. They’re delicious at any temperature!
- *Coconut milk is used for its high fat content, making a really moist muffin. Make sure to shake the can before use. You could also sub sour cream, plain yogurt, or whole milk.
- **Fresh blueberries are best, but you can use thawed frozen blueberries. They may just bleed into the batter and turn your muffins blue. You can also use 1 or 1 1/2 cups of blueberries, depending on how jam packed you want your muffins to be. If using 1 or 1 1/2 cups, reduce the amount of muffins to 10 or 11.
- ***Use plant based butter for a completely dairy free muffin option
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