Best.Muffins.Ever. I’m not sure why, but I always take the WORST pictures of the BEST food! I would love to have gotten a pic that could convey how scrumptious these were. But….maybe you will take my word on it?! If you love the combination of blueberries and lemon – these muffins are for you.
First, I was out of eggs (I was trying to use up all my perishable items before moving, & didn’t want to buy more), but not an issue – I just followed this vegan blueberry muffin recipe
. The muffins turned out great…not too dense or crumbly. However, I used a prepared lemon curd
for the filling, so they were definitely not vegan. (The recipe link has a vegan lemon curd recipe too if interested.)
Blueberry Muffins with Lemon Curd Filling
- 1-1/3 cups unsweetened almond milk
- 2 tablespoons of lemon juice
- 1-1/2 tablespoons of grated lemon zest
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 1/3 cup coconut oil (orig.recipe calls for canola or other light tasting oil)
- 1 teaspoon vanilla extract
- 1 cup blueberries, fresh or frozen
- 1 tablespoon unbleached all-purpose flour
- 2 tablespoons turbinado sugar
- 1/2 cup prepared lemon curd, chilled
Preheat oven to 400 degrees F and spray a 12-cup regular muffin pan (or use cupcake liners).
In a medium bowl combine milk, lemon juice and lemon zest. Let stand about 5 minutes.
In a large bowl mix together 2 cups of flour, baking powder, baking soda and salt. Whisk sugar, oil and vanilla into milk mixture until well blended.
Add wet mixture to the dry and stir just until blended. In a small bowl, mix the blueberries with the remaining tablespoon of flour to coat, and then fold the blueberries into the batter (flour prevents them from sinking to the bottom).
Divide half the batter evenly among the 12 prepared muffin cups, making a slight well in the center of each. Spoon 2 teaspoons of lemon curd into each well and top with remaining batter. Sprinkle turbinado sugar over the tops of the muffins.
Bake in preheated oven for 20 to 24 minutes or until tops are golden brown and spring back when touched.
Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Do not try to eat immediately. This will cause serious burning of the tongue from the very hot lemon curd filling. Not that I know this from personal experience, I’m just sayin’. *ahem*
Verdict – As I have already said….these were the BOMB! Oh so good, and it makes me sad that I am all out of lemon curd. When my kitchen is in order, I will have to make these again with the homemade vegan lemon curd.
Now….off to do some unpacking. Anyone wanna help?! Especially since my girls just informed me that half the stuff that belongs in the house (my son’s clothes, their bathroom items, etc.) were just found in the storage area above the garage. Hello?! When it says on the box….’BATHROOM’….WHY would you stick it in the garage?! Don’t EVEN get me started about my moving experience. I’m sure I will rant about it in another post 🙂
I’m linking up with these fab linky parties – Crazy for Crust, Nap Time Creations, Mandy’s Recipe Box, It’s a Blog Party, All the Small Stuff, 33 Shades of Green, Blessed with Grace, Lady Behind the Curtain, Ginger Snap Crafts, It’s a Keeper , Miz Helen’s Country Cottage, A Little Nosh, Simple Living with Diane Balch Just Us Four, Memories by the Mile