I do adore muffins. Bursting with pockets of fruit, crowned with buttery crumb topping, or sparkling with cinnamon sugar, there is a perfect muffin for any occasion. Hot buttered muffins with boiled eggs, ham, and coffee is a breakfast to get excited about; while every soup has a muffin match that will send a simple supper to the realms of rhapsody.
The bright flavours of lemon and blueberry are married in this moist, melt-in-your-mouth muffin confection that will banish any slurs of homeliness or dryness you may formerly have allowed on this queen of quickbreads.
- 1 1/2 cup whole wheat pastry flour
- 1/4 cup rapadura or sucanat
- 1/2 tsp Real Salt
- 2 tsp baking powder (aluminum-free)
- 2 lemons
- 1/3 cup coconut oil
- 1 egg at room temperature
- buttermilk at room temperature (you will end up using about 1/2 to 2/3 cup)
- 1 heaping cup blueberries
- powdered sugar
- Preheat the oven to 375, and butter a muffin pan. Measure out the flour by spooning it into a measuring cup and leveling it off with the flat edge of a knife. In a bowl, combine the flour with the rapadura, salt, baking powder, and the grated rind of both lemons.
- Gently melt the coconut oil in a glass measuring cup; add the egg. Add buttermilk to the one cup mark and whisk all with a fork. Add the juice of one lemon to the flour mixture. Stir the oil mixture into the flour. Fold in the blueberries.
- Spoon the batter into the muffin cups and bake until risen and lightly golden, about 20 minutes. While the muffins bake, stir powdered sugar with enough lemon juice to make a thick glaze. When the muffins are ready to emerge from the oven, serve them hot and freshly glazed.