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
Step 1
Preheat the oven to 450F and line a muffin tin with 12 liners, or coat with some nonstick spray.
Step 2
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.
Step 3
Mix in the flour, salt, baking powder, and cinnamon.
Step 4
Toss in the blueberries to coat in the flour mixture. This prevents them from sinking in the muffins.
Step 5
In a smaller bowl, combine the oil, milk, eggs, lemon juice, and vanilla.
Step 6
Add the wet mixture to the dry mixture and fold the two together using a rubber spatula. Careful not to over mix.
Step 7
Evenly distribute the batter into the liners to make 12 muffins.
Step 8
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.
Step 9
Bake for 10 minutes, then drop the oven temperature to 375F and bake for an additional 8-10 minutes.
Step 10
While the muffins are hot from the oven, sprinkle with a little extra lemon zest.
Step 11
Allow the muffins to cool in the pan for about 20 minutes, then transfer to a cooling rack to cool for another 20 minutes.
Step 12
Enjoy while warm, room temp, or chilled. They’re delicious at any temperature!
Step 13
Save recipe for the next time?
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
