Zesty Blueberry Muffins
Zesty Blueberry Muffins

Zesty Blueberry Muffins

May 30, 2016

The lemon zest in this recipe makes the flavor of the blueberries pop!

Yield: 12 muffins


2 cups unbleached all-purpose flour

1/2 cup organic cane sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 large eggs (preferably organic)

3/4 cup buttermilk or unsweetened plain almond milk

1/3 cup vegetable/canola oil

1 Tblsp lemon zest (from an organic lemon)

1 tsp pure vanilla extract

1 1/2 cups frozen organic blueberries (see Tip# 1)


1 Preheat oven to 375° and line muffin pan with paper baking cups.

2 Sift together the first 5 dry ingredients (flour thru salt) into a medium bowl.

3 In a separate bowl, whisk together the next 5 wet ingredients (eggs thru vanilla).

4 Stir egg mix into flour mix & stir until just moistened, but still lumpy. Do not over mix.

5 Fold in blueberries, mixing briefly until just combined.

6 Evenly fill each muffin cup until you've used all the batter.

7 Bake 20 to 22 minutes or until a toothpick inserted in center of muffin comes out clean.

8 Let cool 5 minutes & remove muffins to a wire rack. Serve what you want & cool remaining muffins to room temp. Store in airtight containers in frig or freezer.

Zesty Blueberry Muffins

Tips & Suggestions

1 You can use fresh blueberries, but bake muffins at 350° for approx 18 to 20 minutes.

2 When you have a recipe calling for just lemon juice, zest an organic lemon & store it in a small glass container (like a spice jar) in the freezer. That way when you have a recipe calling for just zest, like this one, you'll have it on hand & nothing goes to waste.


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