Ariso Recipes
Whole Wheat Lemon & Blueberry Muffins
Last update date: February 24, 2012
Step into the realm of Whole Wheat Lemon & Blueberry Muffins. This dish is a delectable fusion that whispers tales of tradition and innovation, featuring Whole Wheat Flour, Coconut Sugar. Beyond taste, it's elevating your well-being with every bite. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.50 minutes.
Continental
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Contains Coconut Sugar and Demerara Sugar.
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Ingredients
2
How To Cook?
1
To begin making the whole wheat lemon & blueberry muffins, preheat the oven to 180Êû≥c and line a cupcake tray with paper liners or grease and dust it.
2
In a large bowl, whisk together the dry ingredients, which are whole wheat flour, coconut sugar, blueberries, and baking powder.
3
In another bowl, lightly whisk the eggs, melted butter, buttermilk, lemon zest, and vanilla extract.
4
Gently combine the wet ingredients with the dry ingredients, being careful not to overmix the muffin batter.
5
Pour the whole wheat lemon & blueberry muffin batter into the lined cupcake tray, filling each cup about two-thirds full.
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