KHORASAN
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.
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What could go better with light-textured Khorasan flour than a bit of tangy citrus and blueberries?
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Makes 8-10 regular sized muffins.
Ingredients
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
2 eggs
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
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Directions
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Combine dry ingredients: Flour, baking powder, sugar and salt.
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Combine coconut oil, eggs vanilla and sugar. Mix well, add milk, combine dry and wet ingredients. Add lemon zest and lemon juice.
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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),
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Scoop a heaping spoonful or scoop into lined muffin tin. Sprinkle with topping (see below).
Crumb Topping
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.
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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).
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Don’t over bake!
Yum!!