Lemon Blueberry Buttermilk Muffins

(The best ) Lemon Blueberry Buttermilk Muffins or turn this into a cake. I have made both. I swear that buttermilk has a lot to do with the fluffiness and softness of these muffins!

Suitable for 12 months plus. 

I promise, you and your kids will love them! It’s a MUST TRY. 👍 Perfect for kids #lunchbox .

They don’t taste too sweet but I find them perfect for our kids and myself too, so if you would like your sweeter then add more sugar.

Served 13-14 mini muffins.

Ingredients

  • 1 1/2 cup flour of your choice (I used oat flour)
  • 1/2 cup melted coconut oil
  • zest from 1 large lemon (best to use organic otherwise get one that is not waxed)
  • 1/4 cup coconut sugar or brown sugar (I used coconut sugar)
  • 1 egg, room temperature
  • 1 tsp vanilla extract / powder .
  • 2 tsp baking powder
  • 1/4 tsp pink / sea salt
  • 1/2 cup buttermilk
  • 200gr fresh blueberries


    Method

    1. Preheat the oven at 180º C. In a large bowl, combined coconut oil with lemon zest and sugar. Then add the egg and vanilla and beat until well combined. 
    2. In a medium bowl, add 1 1/2 cups of flour, baking powder and salt.
    3. Add the flour mixture to the egg batter a little at a time, alternating with the buttermilk. Fold in the blueberries at the end. 
    4. Grease a muffin tray with oil. Spread the batter into tray. Bake for 20-25mins minutes or until a toothpick inserted in the center comes out clean. Cool it before serving.
    5. Freezable. 

      Enjoy! 

      Kat xx

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