I love to bake—it fills the house with so much warmth and such a yummy smell. Plus the kids get so excited about the delicious treat in the oven. This lemon blueberry muffin recipe is a new twist on a well-loved classic. Adding lemon gives these muffins an extra kick of flavor, and the organic whole wheat flour adds a bit of extra nutrition.
This recipe is suitable for babies 12 months and up, toddlers, big kids and adults. Always make sure finger food pieces are a size your baby can handle.
Luscious Lemon Blueberry Muffins
(makes 12 large muffins)
Note: Use organic ingredients whenever possible.
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1 cup packed light brown sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup whole milk
8 tablespoons (1 stick) melted butter
2 eggs
2 cups fresh blueberries
Preheat the oven to 400 degrees, and lightly grease a muffin pan. In a big bowl, combine both types of flour, light brown sugar, baking powder, baking soda, salt and cinnamon. Sift with a fork until the ingredients are evenly incorporated.
In a separate bowl, combine lemon zest, lemon juice, vanilla, milk, butter and eggs. Whisk together until combined. Pour wet ingredients into dry ingredients. Add 1 1/2 cups of the blueberries, and stir to incorporate. Be careful not to over-mix the batter.
Spoon the batter into the muffin cups, leaving a little room at the top. With the remaining 1/2 cup of blueberries, top each muffin with a few fresh berries and sprinkle with a little more brown sugar.
Place the muffin pan into the oven on the middle rack. Bake for 15-20 minutes until a toothpick inserted into the middle of a muffin comes out clean. Remove the muffin pan from the oven, and let cool for 10 minutes. Remove muffins from the pan and serve. When stored in an airtight container, these muffins will stay fresh for about three days. Enjoy!