Lemon Blueberry Muffins
 
Ingredients
  • 1 lemon
  • ½ cup sugar
  • 1 cup buttermilk (see tip below)
  • ⅓ cup canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup white whole-wheat flour or whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon (optional)
  • ¼ teaspoon salt
  • 1½ cups fresh or frozen (not thawed) blueberries or other berries
Instructions
  1. Preheat oven to 400°. Coat a 12 cup muffin pan with cooking spray or with paper liners.
  2. Zest the entire lemon into a bowl using a fine grater. Add sugar and mix well. Add buttermilk, oil, egg, and vanilla then stir.
  3. In a larger mixing bowl, combine flours, baking powder, baking soda, salt, and cinnamon (if using). Add wet mixture to dry mixture and fold until almost blended. Gently fold in blueberries.
  4. Divide the batter among the muffin cups. Bake muffins until the edges and tops are golden, 20 -26 minutes.
  5. Let cool in the pan for 5 minutes before turning out onto a wire rack.
Notes
No buttermilk on hand? Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let stand for 5 minutes before using. You can also reconstitute dried buttermilk powder to use in this recipe.

Experiment using other sweeteners like honey or maple syrup. Here's an excellent guide for how to substitute alternate sweeteners in baking: http://www.pccnaturalmarkets.com/guides/tips_sweeteners.html

Recipe lightly adapted from Chicken Soup Brigade Pots & Plans
Nutrition Information
Serving size: 1 muffin Calories: 175 g Fat: 7.5 g Saturated fat: 0.7 g Carbohydrates: 26 g Sugar: 10.7 g Sodium: 182.5 mg Fiber: 2.8 g Protein: 3.7 g Cholesterol: 16 mg
Recipe by ShellyMade at https://shellymade.com/lemon-blueberry-muffins-must-try-blueberry-recipes/