Lemon blueberry muffins are the perfect treat. They are sweet and indulgent, but they also feel a little healthier with fresh blueberries.
These muffins have one of my favorite ingredients, coconut milk. This gives the muffins a moist and creamy texture.
This recipe makes more than your normal batch of muffins because I didn't want any leftover coconut milk. If you want to make a dozen muffins, this recipe can easily be divided.
Lemon Blueberry Muffins Adapted from Chloe's Vegan Desserts
Makes about 26 muffins
- 4 cups all purpose flour
- 1 1/2 cups sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 16 oz can coconut milk
- 1 cup canola oil
- 1/2 cup lemon juice
- Zest of 2 lemons
- 2 tbsp lemon extract
- 2 cups of blueberries (about 2 pints)
Preheat oven to 400 degrees. Line muffin tin with paper wrappers.
In a large bowl, combine all dry ingredients from top column - flour, sugar, baking powder, baking soda and salt.
In a medium bowl, combine all liquid ingredients from second column - coconut milk, oil, lemon juice, zest and extract.
Pour liquid ingredients into dry and whisk until combined. Fold in blueberries.
Divide batter evenly among muffin tin.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.