Blueberry Lemon Muffins

Name: Blueberry Lemon Muffins
Ingredients: 1 1/4 cupsPamela’s Artisan Flour; 3/4 cup almond flour; 1 TBSP baking powder ½ tsp salt 2 eggs, large 1 cup milk, or other liquid of choice ¾ cup sugar, brown, white or coconut sugar ½ cup oil or butter, melted 1 tsp vanilla ¼ tsp nutmeg (Optional) ¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract; ½ tsp salt 2 eggs, large 1 cup milk, or other liquid of choice ¾ cup sugar, brown, white or coconut sugar ½ cup oil or butter, melted 1 tsp vanilla ¼ tsp nutmeg (Optional) ¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract; 2 eggs, large 1 cup milk, or other liquid of choice ¾ cup sugar, brown, white or coconut sugar ½ cup oil or butter, melted 1 tsp vanilla ¼ tsp nutmeg (Optional) ¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract; 1 cup milk, or other liquid of choice ¾ cup sugar, brown, white or coconut sugar ½ cup oil or butter, melted 1 tsp vanilla ¼ tsp nutmeg (Optional) ¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract; ¾ cup sugar, brown, white or coconut sugar ½ cup oil or butter, melted 1 tsp vanilla ¼ tsp nutmeg (Optional) ¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract; ½ cup oil or butter, melted 1 tsp vanilla ¼ tsp nutmeg (Optional) ¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract; 1 tsp vanilla ¼ tsp nutmeg (Optional) ¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract; ¼ tsp nutmeg (Optional) ¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract; ¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract; zest of 1 lemon or ½ tsp. lemon extract

on Jan 02 2025

Ingredients

1 1/4 cupsPamela’s Artisan Flour
3/4 cup almond flour
1 TBSP baking powder ½ tsp salt 2 eggs, large 1 cup milk, or other liquid of choice ¾ cup sugar, brown, white or coconut sugar ½ cup oil or butter, melted 1 tsp vanilla ¼ tsp nutmeg (Optional) ¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract
½ tsp salt 2 eggs, large 1 cup milk, or other liquid of choice ¾ cup sugar, brown, white or coconut sugar ½ cup oil or butter, melted 1 tsp vanilla ¼ tsp nutmeg (Optional) ¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract
2 eggs, large 1 cup milk, or other liquid of choice ¾ cup sugar, brown, white or coconut sugar ½ cup oil or butter, melted 1 tsp vanilla ¼ tsp nutmeg (Optional) ¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract
1 cup milk, or other liquid of choice ¾ cup sugar, brown, white or coconut sugar ½ cup oil or butter, melted 1 tsp vanilla ¼ tsp nutmeg (Optional) ¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract
¾ cup sugar, brown, white or coconut sugar ½ cup oil or butter, melted 1 tsp vanilla ¼ tsp nutmeg (Optional) ¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract
½ cup oil or butter, melted 1 tsp vanilla ¼ tsp nutmeg (Optional) ¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract
1 tsp vanilla ¼ tsp nutmeg (Optional) ¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract
¼ tsp nutmeg (Optional) ¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract
¾ cup blueberries (keep some to sprinkle on top of muffins) zest of 1 lemon or ½ tsp. lemon extract
zest of 1 lemon or ½ tsp. lemon extract

Directions

Preheat oven to 400° with rack in the center of oven. Line a 12 cup muffin tin with cupcake papers and spray well. Set aside.
In a medium bowl, whisk together all dry ingredients. In a larger bowl, zest the lemon, add all liquid ingredients, except fruit, and mix well. Add dry ingredients to wet ingredients and mix only until blended. Gently fold in fruit.
Scoop into muffin cups and bake for 18 to 25 minutes or until center is firm to the touch (toothpick test does not work).
These keep nicely until the next day, if covered. Great for lunch boxes or wrap and freeze for later use. Thaw and eat or warm in a microwave for about 15 seconds.
Chef’s Note: Use ¼ cup dried blueberries with ½ cup fresh if your fresh blueberries are very large.

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Ingredients

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