Blueberry Lemon Muffins
- prep time - 5 mins
- cook time - 30 mins
- total time - 35 mins
- serves - 12
A blueberry and lemon muffin offers a lovely balance of flavours. The blueberries provide bursts of juicy sweetness, while the lemon adds a zesty tang that cuts through the sweetness. This protein packed base is surprisingly soft, offering a comforting, cakey texture. The result is a citrus muffin that feels light, flavourful, and perfect for a morning or afternoon treat!
Ingredients
DRY INGREDIENTS:
- 260g plain flour or Gluten-free blend
- 40g Performance Vanilla/Superblend Vanilla
- 120g Coconut sugar or alternative (we used Pure Vie Caster Sugar)
- 1 tbsp Baking powder
- ½ tsp Baking soda
- 2 tspLemon zest
- Pinch sea salt
- 190ml Milk of choice
- 60ml Lemon juice
- 1 tbsp Apple cider vinegar
- 125ml Good quality olive oil
- 1 tsp Vanilla extract
- 1 tsp Almond extract (optional)
- 200g Blueberries dusted in flour
- 1 tbsp Demerara sugar
- 1 tbs Poppy seeds
- Lemon zest
- Extra poppy seeds
Instructions
- Preheat the oven to 180°C fan.
- Line a 12-cup muffin tray.
- In a medium bowl whisk together all the wet ingredients and set aside.
- In a large bowl combine all the dry except the blueberries.
- Fold the wet into the dry until just combined, followed by the blueberries.
- Evenly distribute the mixture into each muffin case, sprinkle with a large pinch of demerara sugar and poppy seeds if using.
- Place in the pre heated oven for 25-30 min, until risen, golden and a pick comes out clean.
- Allow to cool in tin for 10 mins.
- Finish with extra lemon zest and poppy seeds
