Blueberry Lemon Muffins with Lemon Sugar Sprinkle
These muffins are delightful, they are a variation of the ones I would make back in the day when I sold baked goods at the farmers market. I replaced the butter with coconut oil, and cows milk with coconut milk.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: lemon blueberry muffin recipe, lemon blueberry muffins
Servings: 12 muffins
- 2 cups unbleached flour
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon pink or sea salt
- 2 eggs or chia eggs 1 tablespoon chia seeds with 3 tablespoon water
- ⅓ cup melted refined coconut oil
- ½ cup coconut milk or other milk
- ¾ cup sugar
- Zest of 1 lemon
- 1 cup blueberries
Lemon Sugar Sprinkle
- 1 tablespoon sugar
- teaspoon lemon zest
- A squeeze of lemon juice
Muffins
Pre-heat oven to 400
Line 6 jumbo (or 12 small muffin tin with paper liners. The tulip liners help muffins to come out flawless!
In a mixing bowl whisk together all dry ingredients but the sugar. Whisk until mixed well.
Melt coconut oil, just until melted and let set until warm.
Prepare chia egg if you're using them.
In a separate mixing bowl mix oil, coconut milk, eggs, sugar, and zest.
With a wooden spoon, mix dry ingredients into the wet.
Gently stir in the blueberries.
Spoon batter evenly into lined muffin tins.
Topping
In a small bowl mix sugar, lemon zest, and lemon juice.
Mix and with your fingers evenly sprinkle a little on the top of each muffin.
Bake muffins 20-25 minutes or until lightly brown.
Enjoy!