Lemon Blueberry Muffins with Streusel
These Lemon Blueberry muffins are bursting with fresh blueberries, lemon flavour and a hint of cinnamon to makes these muffins extra special.
Servings: 12 muffins
Calories: 224kcal
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
Calories: 224kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 194mg | Potassium: 30mg | Fiber: 3g | Sugar: 13g | Vitamin A: 307IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg