Mini Meyer Lemon Blueberry Muffins

Mini Meyer Lemon Blueberry Muffins make the best winter breakfast for adults and kids alike! Low in sugar, these whole wheat muffins bake up quickly and add lemony goodness to the morning routine. Frozen wild blueberries, Meyer lemon zest and lemon juice serve as key flavor components of these muffins, which are also dairy-free. Naturally sweet, dairy free and tart, Mini Meyer Lemon Blueberry Muffins will become your family's favorite breakfast!

After being out of town last week, I asked one of my blog besties, Erin from?The Speckled Palate, to take over this space for today and share a delicious recipe. I don't know about you, but I'll definitely be making this Mini Meyer Lemon Blueberry Muffins this week!

Howdy, y'all! I'm Erin. I'm the blogger/photographer behind The Speckled Palate. Since Madison has been out of town, I told her I'd take the reins today and share a new recipe with y'all.

Like Madison, I'm a new(ish) mom. My daughter will turn two in March.

Ever since she was six months old, I've been getting together with a group of mamas and their kids. All of our children were born within two months of each other, and it has been an amazing support group for me and my girl.

Our traditional Thursday morning playgroup is one of the highlights of my week, and it rotates between our houses.

Every time I host, I try to offer a new, tasty baked good to offer my friends and their children.

These Mini Meyer Lemon Blueberry Muffins were what I brought to the table two weeks ago.

Since our children now eat the snacks we set out for playgroup, I try to be mindful about the ingredients I use. While we all love donuts, toddlers hopped up on donuts (and all that sugary glaze!) can become quite a handful. 😉

These Mini Meyer Lemon Blueberry Muffins are lower in sugar (only ? cup total, plus sprinkling sugar for 24 mini muffins!), dairy-free (though you could make 'em with dairy if you wanted to) AND made with whole wheat pastry flour!

What's not to love about that?

The muffins sing of blueberry and lemon goodness. They were made to be tart, and they're a flavorful departure that doesn't overdo the sweetness aspect.

And the best part? Our toddlers ADORED them. In fact, my daughter has been requesting them for breakfast ever since.

Here's how you can make 'em for your family:

Mini Meyer Lemon Blueberry Muffins

Mini Meyer Lemon Blueberry Muffins make the best winter breakfast for adults and kids alike! Low in sugar, these whole wheat muffins bake up quickly and add lemony goodness to the morning routine. Frozen wild blueberries, Meyer lemon zest and lemon juice serve as key flavor components of these muffins, which are also dairy-free. Naturally sweet, dairy free and tart, Mini Meyer Lemon Blueberry Muffins will become your family's favorite breakfast!

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Cooling Time: 10 minutes minutes

Total Time: 45 minutes minutes

Servings: 24 Mini Muffins

Author: Madison | A Joyfully Mad Kitchen

Ingredients

• 1 cup frozen wild blueberries
• 1 tablespoon whole wheat pastry flour
• 1 egg broken and beaten
• ? cup cashew milk
• 4 tablespoons coconut oil melted
• 4 tablespoons Meyer lemon juice freshly squeezed
• 1 ? cups whole wheat pastry flour
• ? cup granulated sugar
• 2 teaspoons baking powder
• ? teaspoon kosher salt
• Zest of one Meyer lemon
• Turbinado sugar for sprinkling

Instructions

• Preheat the oven to 400F. Spray a mini muffin tin with nonstick cooking spray and/or add mini muffin baking cups to the tin. Set aside.
• In a glass bowl, combine the frozen blueberries and the tablespoon of flour.
• Stir until the blueberries are all coated in the flour. Set aside.
• In a small bowl, break the egg and beat with a fork. Set aside.
• In a glass measuring cup, pour in the cashew milk, coconut oil and lemon juice. Stir until combined.
• Drop the egg into this mixture, stirring until combined, and set aside.
• In another bowl, combine the wet ingredients.
• Measure in the pastry flour, sugar, baking powder, salt and the lemon zest.
• Whisk to combine.
• Pour the wet ingredients into the dry ingredients, mixing together with a rubber spatula. Add the blueberries to the mixture, stirring until just combined.
• Using a cookie scoop, dollop the muffin batter into the prepared muffin tin.
• Sprinkle the tops of the muffins with turbinado sugar.
• Transfer the muffin tin into the preheated oven, and bake for 20-25 minutes, or until the muffins are golden brown, and an inserted toothpick comes out clean.
• Remove from the oven, let cool to room temperature, and enjoy!

Notes

If you do not like cooking with coconut oil, substitute the same amount of vegetable oil (or melted unsalted butter, if you can eat dairy products).

You can substitute any other non-dairy milk for the cashew milk. If you don?t have it on hand and can consume dairy products, you can use the same quantity of regular milk.

If Meyer lemons are unavailable, you can substitute regular lemons for them. Regular lemons are more acidic and tart than Meyer lemons, so more sugar might need to be added to the batter. I'd add 1-2 tablespoons and see if it does the trick.

Store the muffins in an airtight container at room temperature for 3-4 days tops.

Nutrition

Serving: 1g | Calories: 160kcal | Carbohydrates: 28g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 127mg | Fiber: 2g | Sugar: 11g

Would you eat muffins like this?

A huge thanks to Erin for taking over today! Be sure to stop by her blog, Instagram or Facebook page to follow along with other amazing recipes like this! She has quite a few that are my favorite!?