Ingredients
- 1 ¾ cup wholemeal flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch salt
- ⅓ cup coconut oil
- ⅓ cup maple syrup
- 2 eggs
- 1 cup greek yoghurt
- 1 teaspoon vanilla bean paste
- 1 cup blueberries
- 1 teaspoon lemon zest
Instructions
- Pre-heat the oven to 200 °C.
- Line a 12 cup capacity muffin tray with paper liners. Alternatively grease with butter, cooking spray or your favorite oil of preference.
- Combine the flour, baking powder, baking soda and salt together in a large mixing bowl. Use a whisk to mix the ingredients together.
- To the same mixing bowl, add the maple syrup, oil, eggs, yoghurt and vanilla. Mix until just combined.
- Add the blueberries and lemon zest and gently fold through.
- Divide the mixture between the 12 muffin cups.
- Bake the muffins for 16 minutes, or until golden brown on top.
- Once cooked, remove from the oven and place on a cooling rack to cool.
I have picked up some amazing fresh blueberries in my last few visits to the grower’s markets. You could say, as of late, while blueberries are cheap and in abundance, my muffin trays have been getting a bit of a workout. These lemony blueberry muffins are everything you could ever want in a muffin, soft, moist, and little bursts of blueberry deliciousness. It’s also an added bonus these muffins are fairly healthy too.
Preparing the Muffins
Start by preheating your oven and then lining your muffin tray with paper liners. While paper liners are not a necessity, they certainly help making cleanup so much easier afterwards.
Next, in a large bowl, combine the flour, baking powder, baking soda and salt. Use a whisk to combine everything. To the same bowl, add in some maple syrup, eggs, coconut oil, Greek yoghurt and vanilla bean paste.
Mix the ingredients until combined. Like a lot of cake and muffin recipes, at this point you don’t want to be overworking the ingredients or you end up with denser muffins. Add in your blueberries and lemon zest and then gently fold these through.
Note: If fresh blueberries are not available, or not in season, then frozen blueberries will work just as nicely. Frozen blueberries should be added as is, no need to defrost them before using them.
Finishing the Blueberry Muffins
How many of you use a spoon to transfer the batter to your muffin tins? Let me in on a little game changer here. Instead of a couple of spoons, use a spring release icecream scoop. Not only will it be mess free, but it dishes out pretty consistent portion each time as well.
Fill the 12 prepared liners with your muffin batter and then transfer the mixture to a hot oven and bake for 16-18 minutes. The cooked muffins should have a lovely light golden-brown color on top when done.
Cool the muffins in the muffin tin, and then store excess in an air-tight container.
Recipe notes
- Other berries also work nicely for the recipe, try strawberries, raspberries or blackberries instead, if you are not a fan of blueberries.
- These muffins will last for 4-5 days if stored in an air-tight container in the fridge.
