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.
Heavenly Lemon Blueberry Buttermilk Muffins
Ingredients
- 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
Instructions
- 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.
Want more delicious real food recipes? Check out my Recipe Index here on the blog, or my cookbook, Real Food for the Real Homemaker.
These look heavenly!
LOL!! I didn’t even see that “heavenly” was part of the title!! I’m pinning these! 🙂
(: Thank you! They are delicious…totally steal the show.
I adore muffins. Wish I could find that international muffin cookbook I had back in high school! Do you remember that one, Elsie? For about a year there, I made a different muffin for the fam every week. IT was fun! Emma
I have a vague memory of the cookbook, and I do remember you making a lot of muffins. I recall some unusual ones, like lemongrass or lavender or something!
How much liquid would one get from a lemon? I do not have lemons and need a substitute, what do you suggest? Also considering fresh cranberries instead of blueberies.
About 1/4 of a cup, if it’s a nice big lemon and you squeeze it good! I think using lime juice would be good as well. If you sub in cranberries, you might want to up the sweetener a bit to cut the tartness. Actually, using orange juice (instead of lemon) would go really well with the cranberries, too! And maybe add in some orange zest, if you’re using fresh oranges!
hello, could this be done with strawbeerry instead of bluberry?
Yes, with chopped strawberries. I think the flavours of lemon and blueberry go especially well together, but I suppose we drink strawberry lemonade, right? So it would probably taste great!
Hello, how many muffins do you get with this recipe?
Oh no, did I not say? I will definitely have to update that! This recipe makes 12 muffins.
Mmm… made these tonight and they are DELICIOUS! Thanks for the recipe!
I’m so glad! And thank you for coming back to tell me so(:
Looks delish and i’d like to try this recipe. How much buttermilk do i have to use? Thanks 🙂
Thank you! It will end up being about 1/2 cup of buttermilk. I first add the oil and egg to a 1-cup liquid measuring cup, and THEN fill it up the rest of the way with buttermilk.