My son loves blueberries, so I’m always looking for different ways to use them. He is so happy just eating them fresh out of a bowl, but I love to make new things that all of us can enjoy. I found this old recipe from my favorite blogger, and I’m so glad I brought it back!
These muffins are light, moist, and have a great blueberry flavor. The original recipe calls for a sugar topping, but since I forgot to add that and they were still great, I left that part out of the recipe I’m sharing below.
If you love blueberries or have a little one who loves them, put these on your to-make list! ***I count one muffin as a yellow treat in the 21 Day Fix eating plan.
Blueberry Lemon Muffins (slightly adapted from Annie’s Eats)
2 cups white whole wheat flour
1 1/2 tsp baking powder
1/2 tsp salt
4 tbsp coconut oil (melted)
1/2 cup sugar
1/2 cup unsweetened cinnamon applesauce
2 large eggs
1/2 cup plus 2 tbsp buttermilk (I used heavy cream and it was fine!)
2 tsp vanilla extract
Zest and juice of 1 lemon
1 pint fresh blueberries
Preheat oven to 350 F. Line a muffin tin with paper liners and spray with cooking spray to grease. In one bowl, combine flour, baking powder, and salt, stirring to mix. In a large mixing bowl, whisk the coconut oil and sugar together until well mixed. Whisk in the applesauce. Add the eggs, one at a time. Stir in lemon zest.
In a liquid measuring cup, combine the buttermilk, vanilla, and lemon juice. Stir to combine and set aside.
Add half of the flour mixture to the sugar/applesauce mixture and mix well. Add all of the liquid and mix well. Add the rest of the flour mixture and mix well.
Fold in the blueberries gently with a rubber spatula.
Using a 1/4-1/3 cup measuring cup, fill muffin tins about 2/3 full with batter.
Bake for about 24 minutes, rotating pans halfway through, until toothpick comes out clean from the muffins.
***I usually put half of the baked muffins in the freezer after they have completely cooled. They keep really well frozen and are still yummy microwaved!