Blueberry-Lemon Muffin

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September 17, 2015

These muffins are tangy and loaded with sweet, juicy berries.

  • Prep: 15 mins
  • Cook: 25 mins
  • 15 mins

    25 mins

    40 mins

  • Yields: 12 Muffins


400g + 1 tbsp Wheatless Wonder All-Purpose Flour

10 g ground flax seed

16 g (11/2 tsp) baking powder

6 g (1/2 tsp baking soda)

8 g (1 tsp salt)

30 ml lemon juice

400 ml milk or milk alternative

200 g (1 cup) sugar

10 g (1 tbsp) lemon zest

125 ml oil (canola, olive or sunflower)

10 ml vanilla extract

200g (1 cup packed) blueberries


1Prepare a standard muffin tin by greasing or placing a muffin paper in each depression.

2Preheat the oven to 400F.

3In the bowl of a stand mixer, with the paddle attachment, or in a large bowl, pour all the liquid ingredients, the flax seed, the sugar and the zest and mix well.

4In a separate bowl, mix together the flour, salt, baking powder and soda and slowly add this mixture to the liquid.

5Mix vigorously but only until the powder is just wetted.

6Toss the blueberries with a tbsp of flour, to prevent bleeding.

7Stir in the blueberries.

8With 2 spoons or an ice cream scoop, place 1/3-1/2 cup dollops of batter in each depression.

9The amount depends on your muffin tin but try to put no more than 2/3 full.

10You can smooth the tops with a wetted spatula or leave them as is for a more rustic look.

11Place in the oven for 25 minutes, or until a toothpick poked through the centre shows no batter.

12Let cool completely on a rack before eating.

These muffins freeze very well and can be individually wrapped in cling wrap or foil for quick snacks. Try warming them in the toaster oven to redo the goo.


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