Blueberry Lemon Muffins
Mornings can be a whirlwind, especially when you have little ones to get ready for the day. Finding a breakfast option that's not only nutritious but also appealing to kids can be quite the challenge. That's where my Blueberry Lemon Muffin recipe comes to the rescue! These mouthwatering muffins are not only delicious but also packed with wholesome goodness.
What's the secret to their irresistible flavor? Fresh blueberries and zesty lemon! These muffins are a perfect blend of sweet and tangy, and the best part? They're refined sugar-free, making them an excellent choice for a healthy breakfast option.
Blueberry Lemon Muffins
DIETARY: VEG, NF
ALLERGENS: Wheat, Eggs, Dairy
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
MAKES: 12 large muffins
PREP: 15 mins
COOK: 18-20 mins
EQUIPMENT: High-speed food processor
INGREDIENTS:
LEMON CRUMBLE
2 tbsp (30g) wholemeal spelt flour
2 tbsp (30g) coconut sugar
¼ tsp lemon zest
1 ½ tbsp (25g) cold butter, diced
MUFFINS
½ cup (100g) unsalted butter, melted
½ cup (125g) natural yoghurt
1 tsp lemon zest
2 eggs
¾ cup (135g) coconut sugar
1 ¼ cups (180g) wholemeal spelt flour
1 ½ tsp (6g) baking powder
Pinch of sea salt
1 cup (150g) blueberries, rinsed
METHOD
Preheat oven to 180C (fan-forced) and line a 12-hole muffin tray with muffin holders.
To make the lemon crumble, mix all ingredients, using your hands, in a small bowl until crumbly. Refrigerate while working on muffin batter.
To make the muffins, melt the butter and mix with yoghurt and lemon zest.
Place eggs and coconut sugar into the food processor and process until creamy.
Add butter mix and dry ingredients and process until combined.
Gently fold through blueberries.
Divide batter between the prepared muffin holders (about ¾ full).
Top each muffin with a tsp of crumble mix.
Bake in the oven for 18-20 mins or until a cake tester comes out clean.
Storing leftovers: Store in an airtight container in the fridge for up to 6 days or freeze for up to 4 months.
TIPS:
Allergies:
For a dairy-free version: Swap butter with coconut oil and yoghurt with coconut, soy or oat yoghurt.
For a gluten-free version: Swap wholemeal spelt flour with a gluten-free flour blend.
For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water).
Easy ingredient swaps:
Swap blueberries for berries of choice.Baby-friendly version:
Leave out coconut sugar and add 3-4 Medjool dates to the batter before processing.