The Best Blueberry Citrus Muffins

When I make blueberry muffins at my house, they’re gone in just a couple of days. I think if I was ever addicted to anything, it would be these. Thankfully, they are healthy, but still deliciously tender and flavorful.

Growing up in Madbury, New Hampshire, my mom made a version of these muffins and they were the ultimate comfort food. Usually, she used ripe, plump blueberries from the bushes in her backyard, which bumped them up to the next level. With each bite you’d get a sweet gush berry bliss in your mouth.

Over the years, her bushes have grown bigger and more abundant and my mom's always kind enough to pick and freeze a big bag (or two) of blueberries every summer and deliver them to my house. In the winter, I use frozen wild blueberries from the store, but this time we’ll make them with Mom’s.

What’s also great about this recipe, is it’s so versatile. I’ve tried several substitutions and they always turn out great - vegan, sugar-free, gluten-free. Check out my notes below **. I hope you enjoy them!

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The Best Blueberry Citrus Muffins

Makes about 12 muffins

You'll need:

• 3/4 cup almond milk (or another preferred milk)

• 1/2 cup vegetable (or coconut oil)

• 1 flax seed egg **

• 2 cups of flour + 1 Tbsp

• 1/3 cup coconut sugar

• 3 tsp baking powder

• 1/2 tsp salt

• zest of an orange (or lemon)

• 1 Tbsp of fresh orange juice (or lemon juice)

• 1 heaping cup of blueberries

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2. Grease or line muffin tins with baking cups.

3. Beat almond milk, oil and the egg.

4. In a separate larger bowl, combine the flour, sugar, baking powder and salt.

5. Add citrus juice and other wet ingredients to the dry and mix until moistened. Do not over mix or the muffins will not be as tender.

6. Toss the blueberries in 1 Tbsp of flour, then gently fold into the mixture with the citrus zest.

7. Fill muffin cups about 3/4 full and bake in preheated oven for 16 minutes.

8. Let cool for about 10 minutes, as the baking cups stick to the muffins when they are hot.

9. Store muffins in an air-tight container at room temperature for 2-3 days.

**Notes:

• 1 flax seed egg = 1 Tbsp of ground flax seed soaked in 3 Tbsp of warm water for 5-10 minutes.

• Replace coconut sugar with regular granulated sugar or 1 cup pitted dates simmered in milk (or water) until tender and then pureed.

• Citrus zest and juice can be omitted, if you so choose.

Nutrition

Serving: 1 muffin | Calories: 223kcal | Carbohydrates: 24.8g | Protein: 2.7g | Fat: 13.1g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 113mg | Fiber: 1.4g | Sugar: 5.9g