Lemon Almond Blueberry Muffins

Lemon Almond & Blueberry Muffins | “Better than Dino Egg Oatmeal”

The freshest muffins bursting with blueberries. A little lemony and a little nutty, these breakfast muffins taste like spring. And because they’re only lightly sweetened, the almond flavor really shines through.

I’ve been away! I made these muffins ages ago from a little cookbook I found in the used bookstore, but then I ran off to the Dominican Republic for work and these muffins got buried along with two other recipes. I am procrastinator #1.

Lemon Almond Blueberry Muffins
Also I caught a cold. It’s all sniffles and no appetite, except I really wish I had one of these muffins to sink my teeth into right now. They are so moist and toasty right out of the oven, with the lightest lemon scent to perk you up. I made two batches back to back, topped with sliced almonds and sprinkled with Turbinado sugar.

There is a story behind that. I originally made one batch. The day after Mark got back from Colorado we ate a couple of these muffins on the bus to work in the morning. Then he fainted on me! Turns out he had a broken knee, but not knowing that until the x-ray results came back, I thought, was it the muffin?? I had to make a second batch to reassure myself, but mostly to redeem the muffins. Because of course it wasn’t the muffin.

Lemon Almond Blueberry MuffinsLemon Almond Blueberry Muffins
Lemon Almond Blueberry Muffins
He shared the second batch with people at work and reported back, “Nobody believed I made them so they must be good!” And his boss said, “You know bonuses were already paid right?” Dangit! Gotta bribe the CIO with muffins earlier next time. The biggest compliment was from Mark himself though, who said, “They’re even better than dino egg oatmeal!”

I’ve never had dino egg oatmeal, but apparently little dinosaurs pop out of their eggs when you pour hot water into the oatmeal… I’m just going to leave it at that 😉

Lemon Almond Blueberry Muffins
Lemon Almond Blueberry Muffins

Lemon Almond & Blueberry Muffins

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 12 muffins

Lemon Almond & Blueberry Muffins

Don't forget to tag your photos of this recipe #supernummy

I'd love to see!

Ingredients

1/3 cup whole almonds
1 and 3/4 cup sifted all-purpose flour
1 tablespoon baking powder
1/3 cup sugar
zest of 1 lemon
2 teaspoons freshly squeezed lemon juice
1 large egg
1 and 1/4 cups milk (non-dairy will work too)
1/4 cup coconut oil, melted and cooled, plus extra for greasing the muffin pan
1 cup fresh or frozen blueberries (if fresh, make sure they are dry after washing)
1/3 cup sliced almonds or 1-2 tablespoons Turbinado sugar for sprinkling on top

Directions

  1. Preheat oven to 400° F. Grease a 12 cup muffin pan with coconut oil.
  2. Put almonds into a food processor and grind into a coarse meal. It should be coarser than almond flour.
  3. Add the ground almonds, flour, baking powder, sugar, and lemon zest to a large mixing bowl. Whisk to combine.
  4. Beat the egg with milk and coconut oil, then beat in the lemon juice. Add to the dry ingredients and mix until just combined, being careful not to overmix. Quickly fold in the blueberries. If you start seeing blue streaks in the batter stop mixing immediately.
  5. Spoon the batter into the muffin cups, dividing equally. Sprinkle with sliced almonds or Turbinado sugar.
  6. Bake for 20 minutes, rotating the pan halfway through. Cool 10 minutes, then run a knife around the edge to pop the muffins out. Serve warm.
  7. Muffins will taste fresh left at room temperature for 1-2 days. You can toast to reheat, but don't refrigerate.

Notes

Adapted from muffins and other morning bakes by Linda Collister.

You can use vegetable oil if you don't have coconut oil.

I've tested this recipe with both soymilk and almond-coconut milk. Both worked!

http://www.supernummy.com/lemon-almond-blueberry-muffins/

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