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I love a sweet treat in the morning and for some reason lately i’ve been craving a muffin. Blaming this one on the pregnancy…
Since Spring has sprung and summer is just around the corner, I thought there was no better flavors to use in this recipe than fresh lemon and fresh blueberry. Plus, this weekend is Mother’s Day and this recipe is so easy that anyone (hint, hint kiddos) can make these for momma!
With a strong pop (no pun intended) of lemon flavor, tangy fresh blueberries and the familiar texture of poppyseeds, these muffins do not fall short on giving your tastebuds a big ol’ reason to celebrate.
As you can see in the photo above, these muffins are not huge. I specifically only filled the muffin cups about half-ish way full before baking to prevent giant muffins. Mainly because when you bake with some of these ingredients, it can get hard to make sure they are thoroughly baked all the way without drying them out. And NOBODY, I repeat NOBODY wants a dry muffin!
Now, when these muffins are done cooling, you have a choice. Make them a bit sweeter with the glaze recipe below OR you can leave them naked.
Honestly, they taste great either way and it all depends on your preferences. Since the glaze does feature some powdered sugar and that may not be in your diet plan, you can certainly skip it all together and still LOVE, LOVE, LOVE these muffins!
Ok, so here’s what you will need to make this recipe:
Pre-heat your oven to 350 degrees. Then set out your muffin tin and line with your baking cups.
In your Kitchen Aid stand mixer or if your doing a hand mixer, grab a large glass bowl and add in all your dry ingredients (flour, baking soda, sugar, arrowroot flour, poppyseeds). Then add in your eggs and mix on low until everything is combined. Now you can add in all the rest of your wet ingredients (vanilla extract, lemon juice, coconut oil). Mix on low until everything is combined.
Once you have all the rest of your ingredients combined, scrape the sides and very bottom of your mixer or bowl with a spatula, mix again and then lift up your mixing blade. Add in both cups of blueberries to the batter and mix on low again until all the blueberries are thoroughly mixed into the batter. Some will break up in the batter and that's a good thing!
Now, you will grab your cookie scooper or a spoon and fill each muffin cup about half-ish way. You should be able to make 16 total muffins with this amount of batter.
Once you have the muffin cups filled, pop them in the oven for 15-16 minutes. I did 15 minutes, then looked at them and decided they needed just another minute, so 16 minutes ended up being PERFECT timing for my oven. They will come out looking like the photo on the left. You don't want them to look too golden brown on top or they will be dry.
Once they have completely cooled, then you can add on the glaze!
In a bowl, add in the powdered sugar, lemon juice and zest. Whisk together until all the powdered sugar is moistened by the lemon juice. This is purposefully a thicker glaze and you will add about a tsp. on each muffin!
Serving Size 1 muffin
Servings 16
- Amount Per Serving
- Calories 172
- % Daily Value *
- Total Fat 13.7g22%
- Sodium 17mg1%
- Potassium 154.3mg5%
- Total Carbohydrate 22.8g8%
- Dietary Fiber 2.7g11%
- Sugars 2.8g
- Protein 6.3g13%
- Vitamin A 15.6%
- Vitamin C 7.5%
- Calcium 14%
- Iron 4.7%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
xoxo Ashley
Ingredients
Directions
Pre-heat your oven to 350 degrees. Then set out your muffin tin and line with your baking cups.
In your Kitchen Aid stand mixer or if your doing a hand mixer, grab a large glass bowl and add in all your dry ingredients (flour, baking soda, sugar, arrowroot flour, poppyseeds). Then add in your eggs and mix on low until everything is combined. Now you can add in all the rest of your wet ingredients (vanilla extract, lemon juice, coconut oil). Mix on low until everything is combined.
Once you have all the rest of your ingredients combined, scrape the sides and very bottom of your mixer or bowl with a spatula, mix again and then lift up your mixing blade. Add in both cups of blueberries to the batter and mix on low again until all the blueberries are thoroughly mixed into the batter. Some will break up in the batter and that's a good thing!
Now, you will grab your cookie scooper or a spoon and fill each muffin cup about half-ish way. You should be able to make 16 total muffins with this amount of batter.
Once you have the muffin cups filled, pop them in the oven for 15-16 minutes. I did 15 minutes, then looked at them and decided they needed just another minute, so 16 minutes ended up being PERFECT timing for my oven. They will come out looking like the photo on the left. You don't want them to look too golden brown on top or they will be dry.
Once they have completely cooled, then you can add on the glaze!
In a bowl, add in the powdered sugar, lemon juice and zest. Whisk together until all the powdered sugar is moistened by the lemon juice. This is purposefully a thicker glaze and you will add about a tsp. on each muffin!
