Spring is right around the corner, and when I think Spring I think lemon. Lemonade, lemon pudding, lemon sorbet...I love lemon. I love lemon even more when paired with blueberries, and a blueberry lemon muffin is heavenly in my book. This muffin is moist, flavorful, and carries that fresh lemon flavor that just sings Spring to your taste buds.
Makes 12 muffins
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
⅛ teaspoon salt
½ cup unsweetened applesauce
⅔ cup sugar
zest of 1 large lemon
1 cup of vanilla hemp milk (I like hemp milk because of it's creamy texture, but any milk substitute will work here)
1 cup blueberries (fresh or frozen will work.)
Preheat your oven to 375°F, and line your muffin tin with cupcake liners. Whisk together the applesauce, egg, sugar, milk, and zest in a large bowl. Set aside. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Stir to combine, and add a little at a time to the milk mixture. Mix well and stir out as many lumps as possible. Gently fold in your blueberries, and scoop spoonfuls into muffin tin (filling each cup about ⅔ full). Bake for 15-20 minutes, or until toothpick inserted into middle of muffin comes out clean. Cool muffins in tin on wire rack for 10 minutes, then remove them from the tin and allow to cool completely on the rack.
For even more lemony zing, whisk together ½ cup of powdered sugar, 2 teaspoons lemon juice, and 1 teaspoon lemon zest. Drizzle over muffins.