Lemon Blueberry Coconut Muffins
Wonderfully soft and entirely plant-based. Creamy coconut milk and zesty lemon create a tender crumb that highlights the burst of fresh blueberries in every bite.
Lemon Blueberry Coconut Muffins
Wonderfully soft and entirely plant-based. Creamy coconut milk and zesty lemon create a tender crumb that highlights the burst of fresh blueberries in every bite.
Ingredients
- 4.2 oz cake flour
- 1.8 oz granulated sugar
- 0.14 oz baking powder
- 0.07 oz baking soda
- 1 pinch salt
- 3.7 fl oz coconut milk
- 2 fl oz liquid coconut oil
- 0.3 fl oz lemon juice
- Grated lemon zest
- 2.8 oz fresh blueberries
Instructions
In a large bowl, whisk together coconut milk, coconut oil, sugar, lemon juice, and lemon zest.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Lightly coat the blueberries with flour. Gently fold them into the batter.
Portion the batter evenly into muffin liners placed inside the cooking basket.
Cook at 300°F for 15 minutes. Remove from the appliance and let cool completely before serving.
Nutrition Facts
Amount per 1 servingChef's Tip
"To prevent the batter from discoloring, fold in the blueberries gently just before portioning."