Tangy Lemon Blueberry Muffins
A love story of two flavors that work together, belong together, and make tastebuds happy by simply being together. It’s a classic tale of sour meets sweet, lemon and blueberry.
These muffins, a wonderful marriage of the sharp bite of lemon and the sugary sweetness of wild blueberries, pay honorable homage to my love for summer flavors and baked goods.
They also happen to be the best lemon blueberry muffins I have ever had. Yeah yeah yeah. This is my recipe, developed in my own brain and delivered to you straight from my own kitchen. Am I biased, calling my own recipe my favorite? Maybe. But it’s a fact that tastebuds know a good taste when they taste it.
I got a bit crafty with this muffin recipe, steering myself away from simplicity at the cost of texture and taste. Despite the intimidating statement “away from simplicity,” these muffins are as easy to bake as they are good to eat. I wanted to put my own funky twist on it to give you all a fun variation of a recipe that’s a tad too common to be shared and labeled as something I created. Basically, I really wanted these muffins to be mine! I used a blend of three flours to get a result that was neither too bready, too dense, nor too bland. I happily landed, as one might say, right on the money.
My grandma and I shared a moment when taking the first bite of this recipe while they were still warm… and subsequently bonded over our love for them. It was a beautiful moment.
Tangy Lemon Blueberry Muffins
Things I used:
1/2 cup all purpose flour
1/2 cup coconut flour: This is a cheaper gluten-free flour that provides such great flavor and keeps the texture moist!
1/2 cup oat flour: Blend rolled oats until it becomes a flour and then measure
2 tbsp coconut sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup plain greek yogurt: Siggi’s and Fage are two of my favorite brands. I use 0% milk-fat in this recipe
1/2 cup frozen blueberries: Check to make sure the only ingredients in the bag are blueberries! (tricky tricky manufacturers)
1/4 cup fresh lemon juice + 2 tsp lemon zest (about one whole lemon)
1/4 cup pure grade A maple syrup
1/4 cup plain unsweetened cashew milk (or any milk of your choice)
1 tsp pure vanilla extract
How I did it:
In one bowl, combine and mix all dry ingredients
In another bowl, whisk egg and greek yogurt until evenly combined
Zest the lemon before slicing in half to juice
Continue adding the lemon juice, zest, and all remaining wet ingredients excluding the frozen blueberries to the wet mixture
Add the wet ingredients into the dry and gently fold until everything is incorporated
Gently fold in frozen blueberries
Bake at 350°F for 20-22 minutes, or until a toothpick comes out clean
Enjoy warm or store in the fridge for about 4 days (they’re VERY good cold too, spoken from experience)
I hope you like these tasty and tangy summer muffins as much as my grandma and I do!