Blueberry Lemon Muffins

Our weekly recipe is here 💥

These moist and flavorful Blueberry Lemon Muffins with a delicious crust are a great Sunday morning breakfast. Easy to assemble and quick to bake, they are one of our family favorites. We make them with whole meal flour and coconut milk for a healthier touch.

Give them a try and let us know how they turn out for you. 🫶

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INGREDIENTS

• 115g butter, room t°

• zest of 1 lemon

• 200g raw sugar

• 1 egg, room t°

• 1 tsp vanilla

• 256 g whole meal or cake flour

• 2 tsp baking powder

• 7g coarse or Maldon salt

• 360g fresh blueberries

• 120ml milk

INSTRUCTIONS

• Pre-heat the oven to 215°C.

• Cream the butter with lemon zest. Add in the sugar and beat until light and fluffy.

• Add the egg and vanilla and beat until combined.

• Add in the milk and mix in.

• Follow with the baking powder, salt and about 3/4 of the flour.

• Meanwhile, toss the blueberries with of the flour. Then fold the blueberries in the batter. Batter will be thick.

• Distribute the batter between 12 muffin cups. Sprinkle the batter with about a tablespoon of raw sugar. Bake at 215°C for 5 minutes. Then lower to 180°C and continue baking for about 18-20min. The total baking time for these muffins is about 23-25 minutes. Check with a toothpick for doneness. Let muffins cool in pan for about 5-10 min before enjoying. ❤️

• Let us know how they turn out for you & stay tuned for next week inspiration.

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