Mini Meyer Lemon Blueberry Muffins
Servings 24 Mini Muffins
Ingredients
- 1 cup frozen wild blueberries
- 1 tablespoon whole wheat pastry flour
- 1 large egg broken and beaten
- ½ cup cashew milk
- 4 tablespoons coconut oil melted
- 4 tablespoons Meyer lemon juice freshly squeezed
- 1¼ cup whole wheat pastry flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 tablespoon lemon zest from 1 Meyer lemon
- ¼ cup 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
