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!
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.