These are so light and fluffy – and it’s most definitely the pumpkin. If you’ve never incorporated pumpkin puree in your baked goods.. you just don’t know what your missing. It makes all cakes, breads and muffins super fluffy.
I had first tried this recipe last year and found this to be my favorite blueberry lemon muffin recipe; including having tried a few off of the New York Times cooking blog and from All Recipes. This one completely surpasses them. Bottom line: these are some tasty ass muffins and their overall texture and flavor was just perfect. You will become a fan too.
- 5 tbs coconut oil, melted + cooled
- 1 cup lemon yogurt*
- 1/3 cup pumpkin puree
- 1 large egg, beaten
- 2 tsp pure lemon extract
- 1 tsp grated lemon zest
- 2 cups gluten free flour**
- 1/4 cup flaxseed meal
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup blueberries
Preheat oven to 350 F.
Spray muffin pan with coconut oil or use muffin cups.
In a large bowl, combine all of the dry ingredients.
In a medium bowl, combine all of the wet ingredients.
Add the wet to the dry mixture and stir just to combine — do not over mix. Should be a thick, cookie dough texture. Drop dough/batter into your muffin pan (see pic below). Optional: Sprinkle tops with some sugar to lend a crunch.
Bake until the tops are lightly browned and toothpick comes out clean, about 15-20 minutes.
Yields 24 mini muffins.
* I bought 2 chobani containers to get the 1 cup
**You can sub in regular all purpose flour.