Lemon Blueberry Muffins
This is a Best of Bridge classic with a few modifications. I remember my Mom making this when I was little and I would only ever eat the top – Muffin tops are sooo great – Elaine had it right with her ‘Top of the Muffin shop’. Back in the day we would dip the cooked muffins in a sauce made of melted butter and fresh lemon juice then white sugar. No offence to Best of Bridge but we know better now!
2 cups flour
½ cup evaporated cane juice (or sugar)
1 Tbsp baking powder
rind of one lemon
1 cup skim milk (or milk substitute)
½ coconut oil, melted (or butter)
1 ½ cups fresh or frozen blueberries
- Preheat oven to 375 and fill a 12 cup muffin tin with liners.
- Combine the dry ingredients (flour, evaporated cane juice, and baking powder) and lemon rind in a large bowl.
3. In a separate bowl whisk eggs, milk, and coconut oil.
4. Add wet ingredients to dry and stir to combine. Then add blueberries and mix.
5. Pour equal amounts of batter into each muffin cup; they’ll be about ¾ full. Bake for 20 minutes.
Muffins are a delicious addition to any breakfast or snack but one must be careful with coffee shop and grocery store muffins because there are typically so may processed ingredients and additives. Homemade muffins are a great alternative and a better bang for your buck. Be careful with muffin recipes that call for vegetable oil and substitute applesauce to make it a healthier option.
Nutrient Breakdown: 1 muffin
10 g fat
0 mg cholesterol
13 mg sodium
1 g fibre
10 g sugar
2.6 g protein