Blueberry Lemon Muffins
This is my favorite “go to” recipe for blueberry muffins. I love the combination of lemon and blueberries, and I use both lemon zest and Fiori do Sicilia, a lemon and vanilla extract found at King Arthur Flour to intensify the lemon flavor. We don’t have buttermilk here in Italy, so I make my own by adding a teaspoon of lemon juice to my milk and then let it sit for 10 minutes. Blueberries are another ingredient that I rarely see here in Umbria, so I use frozen blueberries when fresh are not available.
- Low fat buttermilk helps keep the quick bread moist, but by using a low fat version helps keep the bread lower in total fat grams.
- Olive oil is a heart healthy unsaturated fat.
- Blueberries are leaders in antioxidant activity as well as adding fiber, vitamin C and manganese.
- Whole wheat pastry flour replaces half the white flour adding extra nutritional value to every muffin.
Yield: Makes 12 to 14 Muffins
1 Cup All-purpose Flour
1 Cup Whole Wheat Pastry Flour
1/2 Cup Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Cup Organic Virgin Coconut Oil
1 1/4 Cups Low-fat Buttermilk
1 Large Egg
1/2 Teaspoon Fiori di Sicilia Extract (or 1/2 Teaspoon Lemon Extract)
1 Tablespoon Grated Lemon Zest
1 Cup Fresh or Frozen Blueberries
1/3 Cup Sugar Rubbed With 1 Teaspoon Grated Lemon Zest
Preheat oven to 375 degrees F. and line a 12 cup muffin tin with papers.
Combine flours and next 4 ingredients in a medium bowl; cut in coconut oil with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine buttermilk, egg, extract, and zest stir well with a whisk.
Add wet ingredients to flour mixture and stir just until moist.
Gently fold in blueberries.
Spoon batter into prepared muffin pan and sprinkle the topping over each.
Bake for about 20 minutes or until the muffins spring back when lightly touched.
Remove muffins from pans immediately, and place on a wire rack to cool.