Who out there grew up eating Jiff blueberry muffins from the box? They were my absolute favorite muffins when I was a kid and I knew it was going to be a good day when I’d come into the kitchen and see the blue box sitting on the counter. The last year that we lived in the mountains, I remember waking up one October morning and looking at the clouds outside and just knowing that that day was going to be the first snow. The first snow of the year is always fun and exciting. That morning my mom made those Jiff blueberry muffins before she took my sister shopping for a homecoming dress. My dad was on a business trip in California so I had the house to myself. I got dressed in my new overalls and a purple ribbed turtleneck (hello, style queen!) and sat on our back deck with a muffin (or four) and a mug of hot chocolate and just enjoyed the snow flurries while listening to my mom’s Amy Grant Christmas CD. It’s one of my very favorite memories and I think of it every year when Southern California is suffering through 85 degree late October heat waves. Also, for those of you that noticed yes, it was October and yes, I was listening to Christmas music. I feel no shame in that. Now that I think of it, do they even make those muffins anymore?
I have a serious love of blueberries. If you can find a way to add blueberry to a dish, odds are that I’m gonna love it. Add some lemon to that mix and oh my, I’m in heaven! These are my favorite muffins because they aren’t too sweet and the lemon brings out a nice freshness. They are super moist and a great addition to your weekend breakfast or brunch line-up. One tip that may seem pretty common sense (yet I still forget to do it probably 90% of the time) is to zest your lemon before you cut and juice it. Again, seems like a no-brainer but apparently my brain just doesn’t get the memo.
Happy Cooking!
Lemon Blueberry Muffins
Ingredients
Dry Ingredients
- 2 cups finely ground almond flour
- 1/2 cup shredded coconut
- 1/4 cup tapioca flour
- 1/4 cup vanilla collagen (can sub protein powder)
- 3 TBSP coconut flour
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1/4 cup honey
- 1/4 cup vanilla almond milk, unsweetened
- 2 eggs
- 2 tbsp lemon juice (from roughly one medium lemon)
- 1 tbsp vanilla
Other Ingredients
- 1 1/2 cup blueberries
- 1 tbsp lemon zest Helpful hint: zest the lemon with a microplane before you juice it
Instructions
- Preheat oven to 350 and line a regular sized muffin tin with parchment liners
- In a medium bowl, whisk together the dry ingredients
- In a large bowl whisk together the butter and honey until creamy
- Whisk in the lemon juice, milk, and vanilla
- Add in the eggs one at a time, whisking after each egg
- In a small bowl, add the blueberries, lemon zest, and 1 TBSP of the dry ingredient mixture. Use a rubber spatula to mix together, making sure to coat all of the blueberries with the zest and dry mix. This helps them mix throughout the muffin instead of sinking to the bottom during baking
- Add the dry ingredients into the wet ingredients and whisk until just combined. Be careful not to over whisk.
- Using the rubber spatula fold the blueberries into the batter. Scrape any excess zest and dry mixture from the small bowl into the batter
- Using a spoon or medium ice cream scoop, fill the parchment lined muffin cup at least 3/4 of the way full. We fill ours to the top and the recipe yields about 12-13 muffins
- Bake for 25-28 minutes until the tops are golden brown and the muffins are cooked through.
- Remove muffins to a cooling rack (be careful, they will be hot!) and let cool completely before eating.
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