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Thursday, June 7, 2018

Blueberry Lemon Muffins


  • 1 Cup All-purpose Flour
  • 1 Cup Whole Wheat Pastry Flour
  • 1/2 Cup Sugar
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/4 Cup Organic Virgin Coconut Oil
  • 1 1/4 Cups Low-fat Buttermilk
  • 1 Large Egg
  • 1/2 Teaspoon Fiori di Sicilia Extract (or 1/2 Teaspoon Lemon Extract)
  • 1 Tablespoon Grated Lemon Zest
  • 1 Cup Fresh or Frozen Blueberries


  • 1/3 Cup Sugar Rubbed With 1 Teaspoon Grated Lemon Zest


  1. Preheat oven to 375 degrees F. and line a 12 cup muffin tin with papers.
  2. Combine flours and next 4 ingredients in a medium bowl; cut in coconut oil with a pastry blender or 2 knives until mixture resembles coarse meal.
  3. Combine buttermilk, egg, extract, and zest stir well with a whisk.
  4. Add wet ingredients to flour mixture and stir just until moist.
  5. Gently fold in blueberries.
  6. Spoon batter into prepared muffin pan and sprinkle the topping over each.
  7. Bake for about 20 minutes or until the muffins spring back when lightly touched.
  8. Remove muffins from pans immediately, and place on a wire rack to cool.

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