Lemon Blueberry Muffins

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5 from 6 reviews

Author: Christine Manes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Snack, Breakfast
Method: Oven

Ingredients

Scale

2 cups heritage white flour (290g)

1/2 cup coconut sugar (92g)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup avocado oil (118mL)

2 large eggs

1 Tbsp honey (21g)

2/3 cup milk of choice (157mL)

1 tsp vanilla extract

1 1/2 Tbsp lemon zest (Zest of three large lemons, 8 grams of zest)

1 1/2 Tbsp lemon juice (21 grams)

1 rounded cup fresh or frozen blueberries (or sub raspberries), keep in mind frozen blueberries will dye the batter a little blue, so use fresh if you don’t want that

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Instructions

Preheat oven to 375°F. Line a muffin pan with paper liners.
In a medium bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt.
In a separate large bowl, whisk together the avocado oil, eggs, honey, milk, and vanilla extract. Add the lemon zest and lemon juice and whisk until well combined.
Add the dry ingredients to the wet ingredients and gently fold together with a spatula until just combined. Do not over-mix! The batter doesn’t need to be perfectly smooth. Over-mixing will result in flatter muffins.
Gently fold in the blueberries.
Scoop the batter into the prepared muffin tin, filling each muffin cup equally.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
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