Lemon Blueberry Muffins

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

Ingredients

• 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)

Instructions

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.

Muffin Madness: Jumbo Sweet Potato Swirl Muffins

The NCAA Tournament is fast approaching and that can mean only one thing, muffins! While filling out your bracket, munch on one of these sweet potato swirl muffins.

When I was a senior in high school my math class filled out brackets. Somehow or another my bracket was #1. It hasn't happened since, so I can only assume I had a muffin when picking out my bracket.

Now a word on the inspiration for the muffins. Minimalist Baker had a great post on Sweet Potato Almond Butter Muffins. She talked about trying peanut butter on a sweet potato. Now sweet potatoes are my favorite food and I've tried them lots of different ways, but never with peanut butter. That night I tried it and I was amazed. So, I had to come up with my own Sweet Potato muffin recipe.

The result was a coconut milk batter, thanks to Hell Yeah It's Vegan!, and a chocolate swirl, thanks to Isa Chandra Moskowitz. See the below video for how to swirl the sweet potato and chocolate peanut butter batters.

Hope you enjoy them as much as I do and good luck filling out your brackets!

Jumbo Sweet Potato Swirl Muffins Adapted from Hell Yeah It's Vegan!, Isa Chandra Moskowitz and Minimalist Baker

Makes 8 jumbo muffins

Ingredients

• 1   1/2 cups mashed roasted sweet potato
• 3/4 cup coconut milk
• 2/3 cup brown sugar (Make your own with Slow Club Cookery's recipe)
• 1/3 cup water
• 1/4 cup canola oil
• 2 tbsp maple syrup
• Juice of 1 lemon

• 2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/8 tsp nutmeg

• 3 tbsp boiling water
• 1   1/2 tbsp cocoa powder
• 1   1/2 tbsp peanut butter

Instructions

Preheat oven to 400 degrees. 

Mix liquid ingredients from first column in large bowl.

Mix dry ingredients from second column in measuring cup. 

Pour dry ingredients into wet and combine.

Measure out one cup of batter and transfer to medium bowl. 

In a small bowl, combine boiling water, cocoa powder and peanut butter to make a paste.

Pour paste into medium bowl with reserved sweet potato batter. Combine.

Grease a jumbo muffin tin. Alternate sweet potato and chocolate peanut butter batters. Once muffin tin is full, use a toothpick to gently swirl the two batters together.

Bake for 26 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

Nutrition Facts

Calories                                    330 calories

Total Fat                                     9 g

Saturated Fat                            1 g

Cholesterol                                  0 mg

Sodium                                      464 mg

Potassium                                 363 mg

Total Carbohydrate                64 g

Fiber                                            3 g

Sugars                                         32 g

Protein                                         5g