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Saturday, 31 January 2015 23:23

Blueberry Lemon Muffins Recipe: Easy, Moist, & Delicious

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Blueberry Lemon Muffins Blueberry Lemon Muffins Nut Free Wok
My blueberry lemon muffin recipe is egg free but you wouldn't know it. It's flavorful and gorgeous. I also talk (whine) about inclusion issues at school and how I learned from it. And as a bonus, I have 10 and half tips for muffin baking success!

  • Ingredients:

    2 cups fresh blueberries
    1-2 tsp cornstarch (or tapioca starch)
    2½ cups unbleached all purpose flour
    ⅔ cup organic sugar
    1 tbsp baking powder
    ⅓ teaspoon salt
    zest of 1 organic lemon
    1½ cup non-fat milk (or milk of choice)
    ⅓ cup melted butter or margarine or oil of choice
    1 tsp vanilla extract
    ¼ cup lemon juice (juice of 1 lemon)
    2 tbsp dark brown sugar (optional topping)

  • Instructions:
    10 and half tips for muffin baking success and instructions for the recipe is posted on Nut Free Wok!

     
  • Serves: 12
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fermented / pickled foods, no seeds, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Lunchboxes/on-the-go, Easter Favorites
  • Top 8 allergens?: egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Substitution ideas: Substitute any milk of choice.
    Substitute margarine or oil of your choice, for butter.
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