These Lemon Blueberry muffins are easy to make with loads of flavourful ingredients. Starting with fresh local blueberries, freshly squeezed lemon juice and lemon zest, and finally topped with a cinnamon crumble streusel.
Helpful Tips:
Spelt flour: whenever possible I will substitute regular all-purpose flour for organic spelt flour. Spelt flour has additional nutritional value and is easier for digestion.
Butter: I like to use unsalted since most recipes if not all ask for salt. For this recipe, set your butter at room temperature. The butter will cream a lot fast and better results with the sugar. It will be more helpful when with creaming with Like many baking recipes ask for room temperature butter for easier beating Much easier when it comes to beating the butter and sugar together.
Eggs: Set your eggs out ahead of time when making these muffins. I recommend room temperature eggs for easier mixing with the other ingredients and the muffins will rise more easily.
Milk: I have used almond and coconut milk for these muffins, and each were both successful. Regular milk will work just as good for this recipe too.
It’s important to me to add healthier ingredients when every possible. After teaching Nutrition for many years, I understand the benefits of healthy eating. It’s not to say I don’t indulge every now and then.
Lemon Blueberry Muffins with Streusel
Ingredients
- 2 cups organic light spelt flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup raw fine sugar
- 2 free-run eggs
- 1 tsp pure vanilla extract
- 1 tbsp lemon juice
- 2 tsp lemon zest
- 1/2 cup almond/coconut milk
- 1 1/2 cup fresh blueberries (frozen is optional)
Streusel:
- 3 tbsp raw fine sugar
- 1 tbsp flour
- 1/8 tsp cinnamon
- 2 tsp unsalted butter, melted
Instructions
- Preheat oven to 375° Line a 12 cup muffin tin with unbleached paper liners.
- In a medium bowl, combine together flour, baking powder and salt.
- In an electric mixer, beat butter and sugar for about 1-2 minutes, or until the butter lightens in colour. Add eggs one at a time, scraping sides of the bowl, and beat well after each addition. Add vanilla, lemon juice and zest .
- Gradually add the flour mixture, alternating with almond/coconut milk, beating at a low speed until the batter is combined. Batter should be thick.
- Gently fold in blueberries with a spatula until the berries are evenly distributed. Do not overmix.
- Using an ice cream scooper, scoop batter into the muffin cups until full.
- Streusel: Mix together sugar, flour, cinnamon and melt butter in a small bowl. Distribute evenly over each muffin.
- Bake 30 minutes, until lightly golden. Allow muffins to cool for about 5 minutes and transfer to a wire rack. Enjoy them warm or store them in the refrigerator. These muffins freeze well too.
Nutrition
How to make this recipe:
Beat butter and sugar for only 1-2 minutes, long enough for the butter to lighten in colour. When alternating the almond/coconut milk and spelt flour mixture, always end with flour. Gently, fold in the blueberries. Never overmix muffins!
Make sure your oven is preheat to 375 degrees F. Once the muffin cups are added, evenly fill the muffin cups about 3/4 full and top each with the streusel. Bake for 30 minutes, until lightly golden in colour. Allow to cool for 5 minutes before placing on a cooling rack.
This healthy delicious muffin is light and moist in texture with the spelt flour and the freshly picked blueberries that burst in your mouth with every bite. This muffin is perfect for breakfast or brunch, as well, a lovely treat in the afternoon with a tea.
