LEMON, BLUEBERRY MUFFINS
These Lemon, Blueberry Muffins are full of bright, sweet flavors and includes a crispy topping, adding a bit of crunch along with the soft, tenderness of the muffins.
What could go better with light-textured Khorasan flour than a bit of tangy citrus and blueberries?
Makes 8-10 regular sized muffins.
2 cups whole grain (or white all-purpose) Khorasan flour
2 tsp. baking powder
3/4 tsp. salt
1/2 cup cane sugar or brown sugar
½ cup coconut oil
1 cup milk (may need a bit more if batter is very thick)
1-2 tsp. vanilla extract
Zest of 1 large or 2 small lemons
Lemon juice from ½ lemon
1.5 - 2 cups blueberries, fresh or frozen
Combine dry ingredients: Flour, baking powder, sugar and salt.
Combine coconut oil, eggs vanilla and sugar. Mix well, add milk, combine dry and wet ingredients. Add lemon zest and lemon juice.
Fold in blueberries (hint, coat the blueberries in a small amount of flour, then add – this keeps the blueberries from bleeding blue into the batter),
Scoop a heaping spoonful or scoop into lined muffin tin. Sprinkle with topping (see below).
2 TBS Khorasan flour
¼ cup brown sugar
1 TBS butter (not melted)
¼ tsp cinnamon
Mix all ingredients well, cut in the butter and blend with other ingredients till topping is crumbly. Top each muffin with a generous amount.
Bake at 425 deg. Fahrenheit for 15 minutes, (hotter temps help muffins peak better), turn down oven to 350, finish baking another 5 – 10 minutes until muffins are no longer soft on top (muffins should gently spring back to the touch).
Don’t over bake!