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Blueberry-Raspberry-Mango Lemon Muffins

These muffins are bursting with blueberries and lemon flavor! The great thing about this recipe is that you can easily use the batter to make blueberry, raspberry or mango lemon muffins. All delicious!

This fabulous recipe uses whole wheat pastry flour, which gives you the whole wheat without weighing the muffins down. Whole wheat pastry flour is milled to a very fine texture and is also lower in protein and gluten. So in the end it gives your baked goods a much lighter and tenderer texture than regular whole wheat flour ever could!

This recipe is courtesy of my dear friend Magali, with whom I have spent many hours savoring and simply enjoying great food, music, wine and laughter. Yes, she is proof of the “French Paradox” – guiltless pleasure. So next time you raise your wine glass, remember enjoyment, pleasure, moderation, and food, and the true meaning to the traditional toast “to your health.” À votre santé.

I didn’t make the topping, but it’s delicious when added:

Yields 12 muffins

Cinnamon Crumble Topping:
1/2 cup raw cane sugar (100 g)
1/2 cup flour (65 g)
1 teaspoon cinnamon
pinch of salt
1/4 cup cold butter, cubed (55 g)

In a medium-sized mixing bowl, combine the sugar, flour, cinnamon and salt. Add the cubed butter and, using a pastry cutter (or fork), cut in the butter until the mixture resembles coarse crumbs. Place topping mixture into the refrigerator while you prepare the batter.

To make the muffins:
1 1/2 cups whole wheat pastry flour (or use all-purpose flour but you could add 1 cup of oat bran) (200 g)
3/4 cup maple syrup (or brown sugar)
2 teaspoon baking powder (I used one with safran)
1/4 teaspoon salt
1 tablespoon organic lemon zest
1/3 cup olive oil (80 ml)
1/3 cup milk (or Greek yogurt) (80 ml)
1 egg
2 cups blueberries (yes 2 cups!) (or 2 cups raspberries or 1 mango)

1. Preheat oven to 350°F / 180° C.

2. In a large mixing bowl, stir together the flour, sugar, baking powder, salt, and lemon zest.

3. In a small bowl, whisk together the oil, milk, and egg until well combined. Pour the wet ingredients into the dry ingredients and stir together until just combined (over mixing the dough produces dense muffins).

4. Gently fold in the blueberries (yes your muffins are packed with blueberries!) or the raspberries or the mango.

5. Bake the muffins 20-22 minutes (if using frozen berries, bake 24-26 minutes instead) until golden.

6. Allow to cool at least 15 minutes before removing from the pan. Voila, enjoy!


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