When life hands you lemons, toss in the following ingredients and make some yummy blueberry lemon muffins!
2 cups unbleached all-purpose flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
zest of one lemon
1 cup sugar
1 cup coconut milk
1/3 cup vegetable oil
juice of one lemon
1 1/2 cup fresh blueberries
about 1/4 cup raw sugar for sprinkling (optional)
Preheat the oven to 400°
Lightly grease muffin tins or use cupcake liners.
Combine flour, baking soda, baking powder, salt, and lemon zest in a medium-sized bowl.
Combine sugar, milk, oil, and lemon juice in a large bowl. Mix well.
Add the flour mixture, 1/2 cup at a time, stirring until the ingredients are just blended. Gently fold in the blueberries using a rubber spatula.
Fill the greased muffin tin or liners about two-thirds full. Bake for 17 - 20 minutes until a wooden toothpick inserted into the center comes out clean.
Yield 12 muffins
Remove from the oven and let sit for about 5 minutes before removing the muffins from the tins.
Cool on a wire rack.
