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Blueberry Lemon Muffins

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  • prep time - 5 mins
  • cook time - 30 mins
  • total time - 35 mins
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  • 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
  WET INGREDIENTS:
  • 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
  TOPPING:
  • 1 tbsp Demerara sugar
  • 1 tbs Poppy seeds
  TO FINISH:
  • Lemon zest
  • Extra poppy seeds

Instructions

  1. Preheat the oven to 180°C fan.
  2. Line a 12-cup muffin tray.
  3. In a medium bowl whisk together all the wet ingredients and set aside.
  4. In a large bowl combine all the dry except the blueberries.
  5. Fold the wet into the dry until just combined, followed by the blueberries.
  6. Evenly distribute the mixture into each muffin case, sprinkle with a large pinch of demerara sugar and poppy seeds if using.
  7. Place in the pre heated oven for 25-30 min, until risen, golden and a pick comes out clean.
  8. Allow to cool in tin for 10 mins.
  9. Finish with extra lemon zest and poppy seeds

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