Light & fluffy Lemon Blueberry Cornmeal Muffins that are absolutely bursting with lemon flavour & stuffed full of plump blueberries!
PREP TIME: 10 minutesminutes
COOK TIME: 20 minutesminutes
TOTAL TIME: 30 minutesminutes
Servings: 12muffins
Ingredients
1 heaping cup (110gramsblueberries, fresh or frozen
1½ cups (188grams)all purpose flour, (plain flour in the UK)
¾ cup (115grams)fine cornmeal, (plus extra for sprinkling)
100g / ½cupcane sugar(any granulated sugar will work but avoid darker ones like brown sugar or coconut sugar as their flavour is too strong and will mask the lemon)
1½teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonfine sea salt
¾ cup (180mls)unsweetened applesauce
¼ cup (60mls)melted coconut oil, refined coconut oil if you don't want any coconut flavour
½ cup (120mls)lemon juice(about 3 lemons)
zest of 3lemons
INSTRUCTIONS
Preheat oven to 400 ° F (200 ° C) and line a muffin pan with good quality liners.
Put your blueberries in a small bowl. Take 2 tablespoons of flour from your measured 1.5 cups and sprinkle it over the blueberries then stir them well so that they are coated in the flour. Set aside.
To a large bowl add the flour, cornmeal, sugar, baking powder, baking soda and salt.
In another bowl mix together the applesauce, melted coconut oil, lemon juice and lemon zest.
Make a well in the centre of the flour mixture and pour in the wet ingredients. Mix together quickly until you can't see any dry flour. Don't over mix and don't take too long or you'll lose the power of the baking soda before thye get to the oven.
Add the blueberries and fold them through then divide the batter between your muffin pan wells.
Sprinkle a little cornmeal on the top of each one then get them in the oven quick and bake for about 20 minutes or until a toothpick or skewer when inserted into one of the muffins comes out clean.