Sweet plump blueberries, tangy lemons and sumac, maple syrup, and white chocolate chips bring all the colors, flavors, and textures to these cozy morning muffins.
I created these comforting Lemon Blueberry Muffins at the end of a long day, when I was organizing the fridge and found some blueberries from our stash that needed to be used ASAP. There’s also something so cozy about baking in the fall and the entire home smelling like cinnamon and vanilla. It was the perfect end to the day and would be a yummy beginning to the next.
IMO, there’s no better use for that fruit on it’s last leg than baking. It sparks creativity, adds natural sweetness, flavor, and texture to baked goods, prevents food waste, and is a really fun and yummy way to incorporate fruit into everyday treats for breakfast, school snack, after school or work treats, or desserts to have around the house for the fam!
These muffins are so delicious - perfectly sweet and chewy with the natural tang of fresh lemon juice and zest, and the colors are just gorgeous. White chocolate chips add a creamy textural element to the mix, too. I hope you’ll try, because these are a total hit around here - peep Cecily's eager hand below! LOL
Get an inside look at these Lemon Blueberry Muffins HERE.
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Yield: 12 Regular Size Muffins
Zest of one lemon (juice is required later in the recipe)
1 ¾ cups whole wheat baking flour (can sub with GF flour to make the recipe gluten free)
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon sumac
1 teaspoon cinnamon
2 large eggs, at room temperature
⅓ cup avocado oil
⅓ cup pure maple syrup
Juice of one lemon
2 tablespoons vanilla extract
¾ cup white chocolate chips
1 ¾ cups blueberries
Preheat the oven to 375 degrees F.
Use a microplane or grating tool to remove the zest from the lemon. Place it aside in a small bowl for later.
Add the dry ingredients to a large bowl and mix with a fork or whisk until combined.
Add the wet ingredients to a mixer and mix on medium speed until combined.
Fold in the flour mixture in three portions, scraping the sides in between.
Once fully combined, fold in the blueberries and ½ a cup of the white chocolate chips.
Pour batter into a muffin pan lined with tins or sprayed with cooking spray until ¾ of the way full (a tiny bit more is fine, but not to the top).
Top each muffin with lemon zest and remaining white chocolate chips.
Bake for 25 minutes - a toothpick should be clean when inserted and removed. Cool before serving. Store for up to a week.