LEMON BLUEBERRY MUFFINS

A delightfully refreshing muffin recipe that is perfect for breakfast or brunches this time of the year. Nothing says Spring like lemons.

Please be warned you cannot just settle with eating one. 

Prep time: 15 minutes

Cook time: 20 minutes

Serving: 12 muffins

INGREDIENTS

  • Eggs (large)— 2
  • Sugar( maple or any sugar of choice) — 3/4 to 1 cup, depending on how sweet you like your muffins
  • Avocado oil (any orderless oil) — 1/2 cup
  • Vanilla extract — 1 tablespoon
  • Lemon juice — 1/4 cup
  • Lemon zest — 1 tablespoon, lovely packed
  • Unbleached all purpose flour — 2 cups
  • Baking soda— 1 teaspoon
  • Salt (Kosher) — 1/4 teaspoon 
  • Blue berries— 1 and 1/2 cup 

DIRECTIONS

  1. 1. Preheat oven at 350C (177F). Line a muffin or cupcake tray with liners and set it aside.
  2. In large mixing bowl whisk the eggs, sugar, oil, vanilla extract  until the sugar completely dissolves and the mixture is smooth.
  3. Add the lemon juice and zest, give it a quick mix.
  4. Divide the blue berries into two parts, remove 1/4 of the blueberries and sit it aside.
  5. To the rest of the 3/4, add flour (about a teaspoon) and give that a quick toss
  6. Sift in the all purpose flour along with the baking soda and salt into the liquid ingredients, gently mix until it turns into a smooth batter. If the batter seems too thick, you can add 1 to 2 tables spoons of water or milk.
  7. Gently fold in the blueberries tossed in flour into the batter.
  8. Using a cookie scoop, transfer the mixture equally into the each muffin cavity 3/4 of the way. Do not overfill because when the muffins rise it will spill over.
  9. Gently place the left over blueberries on to each muffin.
  10. Bake for 18 to 25 minutes. Bake time can vary depending on your over and how well it retains heat. So after 20 minutes, stick a toothpick or knife into the center of one of the muffins and if it comes out clean the muffins are ready.
  11. Let the muffins cool for 10 minutes or more, that is only if you want to.

These muffins taste even better the next day, enjoy!

SUBSTITUTIONS

  • Avocado oil: Can be replaced with 1/2 cup of room temperature unsalted butter, it just makes this recipe more moist and fluffy.
  • Unbleached  all purpose flour: Can be replaced with the same amount of almond flour.