Blueberry-Lemon Muffin
All Purpose Flour Mix Breakfast, Egg-Free, Sweet Muffins
September 17, 2015
These muffins are tangy and loaded with sweet, juicy berries.
- Prep: 15 mins
- Cook: 25 mins
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15 mins
25 mins
40 mins
- Yields: 12 Muffins
Directions
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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