Lemon Blueberry Muffins
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(41)
Ingredients
12 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)
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Preparation
Chef’s notes
*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