Print
Lemon Blueberry Muffins (Refined Sugar Free)
These refined sugar free lemon blueberry muffins are incredibly moist and fluffy and taste just like summertime! Bursting with fresh blueberries and tangy lemon zest, these muffins are kept light and healthy thanks to using honey as our natural sweetener.
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Serves 6 muffins
Ingredients
- 150 g plain flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 1 large egg, room temperature
- 100 g unpasteurised honey
- 60 ml buttermilk, room temperature
- 60 ml rapeseed oil
- 1 tbsp lemon zest (about 1 medium lemon)
- ½ tsp pure vanilla extract
- 100 g fresh blueberries
Method
- Preheat the oven to 190ºC (375ºF) and line a regular sized muffin tin with 6 silicone or paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- Add the egg, honey, buttermilk, oil, lemon zest, and vanilla to a medium bowl or measuring cup. Whisk together well until emulsified.
- Make a well in the dry ingredients and pour the wet ingredients into it. Gently fold everything together 3-4 times, then add the blueberries. Keep folding gently just until the berries are dispersed and the flour disappears. Do not over mix the batter; it’s okay if it’s a bit lumpy.
- Divide the mixture evenly between the 6 cups. The batter should just reach the top of each cavity. Top with a few additional blueberries if desired.
- Bake the muffins for 16-19 minutes or until a toothpick inserted comes out clean or with just a few crumbs attached.
- Allow the muffins to cool in the tray for 5 minutes, then remove them to a wire rack to finish cooling completely.
Notes
- These muffins will keep sealed in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to 3 months. Defrost at room temperature.
- TIP: For the ultimate lemony flavour, top or inject these muffins with my Refined Sugar Free Lemon Curd!