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Friends! My blueberry bushes are FINALLY producing enough blueberries to actually create with them. It brings me such joy to see these little splashes of blue among the sturdy green bushes. And while it seems to take a long time to harvest, I find it to be meditative. I do it silently and alone, taking in the sounds and smells; experiencing a nature bath. Once I harvested a pint, I got to work at creating lemon zested blueberry muffins. I have been so excited to share with everyone.
I dig using oatmeal as a base in quick breads and muffins for the added nutrition and texture. However, I don’t see it mixing well with blueberries. Maybe I am wrong, but this recipe doesn’t use them. (You can check out some that do by checking out my baking page here.) In order to attempt to add some nutrients, I went with coconut oil and some Greek yogurt. I cut the sugar slightly as well. And don’t be afraid to try a quality whole wheat for some of the flour. You may be surprised! Now let’s get baking those lemon zested blueberry muffins.
Your Ingredients for Lemon Zested Blueberry Muffins
- ½ cup sugar
- ⅓ cup coconut oil, room temperature (about 70 degrees)
- ½ tablespoon vanilla
- 2 eggs
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vanilla Greek yogurt, room temperature
- 2 tablespoons fresh squeezed lemon juice
- Zest of one lemon
- 1 cup fresh or frozen blueberries (If frozen, measure frozen)
Your Steps
Begin by preheating the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray.
In a large bowl, cream sugar and coconut oil (Note: the coconut should be solid but soft). Add in vanilla and eggs, whisking until well combined. Stir in Greek yogurt, lemon juice, and zest. Combine flour, baking powder, baking soda, and salt. Mix into the wet ingredients until just combined. Fold in blueberries.
Bake at 350 degrees for 20-24 minutes until baked through. Serve them with a warm cup of coffee or tea!
A little sugar and coconut oil. Farm fresh eggs. Does it get much better? And the way the blue just pops! Almost there! Let’s go! Perfection! Check that berry goodness!
Lemon Zested Blueberry Muffins
Ingredients
- ½ cup sugar
- ⅓ cup coconut oil room temperature (about 70 degrees)
- ½ tablespoon vanilla
- 2 eggs
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vanilla Greek yogurt
- 2 tablespoons fresh squeezed lemon juice
- Zest of one lemon
- 1 cup fresh or frozen blueberries If frozen, measure frozen
Instructions
- Preheat the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray.
- In a large bowl, cream sugar and coconut oil (Note: the coconut oil should be solid but soft).
- Add in vanilla and eggs, whisking until well combined.
- Stir in Greek yogurt, lemon juice, and zest.
- Combine flour, baking powder, baking soda, and salt. Mix into the wet ingredients until just combined.
- Fold in blueberries.
- Bake at 350 degrees for 20-24 minutes until baked through. Serve them with a warm cup of coffee or tea!
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