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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

Ingredients

  • 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
  • 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

Instructions

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!