Lemon + Blueberry Muffins
Who doesn't love a light, fluffy muffin? Serve these muffins alongside a coffee, cup of tea or they are a perfect addition to the lunchbox. Change up the blueberries for another fruit – fresh or frozen. We love serving them warm with some butter.
Serves: 12
Time: 25 minutes
Ingredients –
2 cups flour (GF option: buckwheat flour or Edmonds GF flour)
2 tsp baking powder
½ cup coconut sugar
½ tsp sea salt
5 tbsp sunflower oil
1 cup plant based or dairy milk
2 lemons, zest and juice
1 egg
1 ½ cups blueberries, fresh or frozen
Lemon Syrup
2 lemons, juiced
2 tbsp coconut sugar
Method –
Preheat the oven to 200C.
Grease your muffin tin with melted coconut oil or butter, using a paper towel.
In a small bowl add the wet ingredients - oil, milk, lemon zest and juice and egg. Whisk to combine everything together and set aside.
In a large bowl add the dry ingredients- flour, baking powder, coconut sugar and sea salt. Mix together.
Add the wet ingredients into the bowl of dry ingredients. Gently fold together, until combined.
Add the blueberries and gently fold through the batter a couple of times.
Spoon the mixture into the 12 muffin holes.
Place the muffins in the oven and cook for 12-15 minutes.
While the muffins are cooking, make the lemon syrup. Add the lemon juice and sugar into a small bowl and mix together.
Once the muffins are cooked, remove them from the oven. Immediately spoon over the lemon syrup until all of the syrup is used up. Allow the muffins to cool, before removing them from the tin.
The muffins will keep in an airtight container in the pantry for up to 6 days. Alternatively you can freeze them for up to 2 months.
Two Raw Sisters App
Your recipe to feeling in control. Start your free 7-day trial and get unlimited daily inspiration from the curated feed, handpicked by Margo and Rosa.