Muffins are without a doubt an American favorite, and let’s just say it’s famous for a reason. We love this classic blueberry muffins recipe, but couldn’t help drop its glucose level while implementing our favorite sour fruit, lemon. This no-fuss creaming mixing method requires a few additional steps than the straight wet and dry combined-all-at-once-technique, but will ensure tender muffins with a light, delicate crumb.
If you are using frozen blueberries, don’t let them defrost as their juices will run and turn the batter purple. Just keep them ready in the freezer until the last minute.
Serves 6 muffins
1/2 cup (1 stick) unsalted butter, softened
1/2 cup white granulated sugar (or half-white sugar, half-coconut sugar)
Fresh zest of 3 large lemons
2 eggs, at room temperature
2 tbsp fresh lemon juice (about 1 large lemon)
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/2 cup greek yogurt
3 tbsp almond milk (or milk of your choice)
2 cups all-purpose flour
2 cups fresh or frozen blueberries
Coconut sugar rub with a fresh zest of a lemon for topping
1. Preheat the oven to 350˚F (175˚C).
2. Butter and flour your muffin tin and set aside.
3. In a large bowl, add the sugar and lemon zest. Use your fingers to rub the zest into the sugar. This will help release more citrus flavor.
4. Add softened butter, and mix together butter, sugar and lemon zest using an electric mixer until the texture turns pale yellow, fluffy and light.
5. Add eggs, one at the time.
6. Add lemon juice, salt, baking powder, baking soda, almond milk and greek yogurt. Mix well until all ingredients are well combined.
7. Add 1 cup + 1/2 cup of flour, and gently combine using a spatula.
8. In another bowl, add 1/2 cup flour and toss blueberries pricked through with a toothpick in the flour. The light coating of flour around the berries will absorb some of the fruit’s liquid, making them less likely to sink.
9. Combine gently the flour blueberries mix with the muffin batter. Do not overstir. The right consistency should be like a sticky cookie batter.
10. Fill your muffin tin with batter using a tablespoon.
11. Sprinkle each muffin with 1 teaspoon of coconut sugar rub with a fresh lemon zest.
12. Bake for 40 minutes at 350F.
13. Remove muffins from tin and let them cool down. Store, uncovered, or the muffins will be too moist the second day.
Cheers Xx
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