Blueberry Lemon Muffins
Here's what you need:
- The rind of 1 lemon
- 1/2 cup sugar
- 1 cup buttermilk
- 1/3 cup neutral oil (I use avocado)
- 1 whole large egg
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh or frozen, (not thawed) blueberries
Using a vegetable peeler, peel the rind from the lemon making sure not to go too deep into the white.
Add this rind to your food processor and add the sugar.
Pulse/chop until the rind is chopped well and incorporated with the sugar. Now add the buttermilk, oil, vanilla and egg. Blend to combine.
In a large mixing bowl, add the flour, baking powder, baking soda and salt. Whisk to combine. Add to this the liquid mixture and with a large fork, mix just until combined (you don't want to overmix).
Add in your blueberries and fold to incorporate gently so as to not break the berries.
Fill your greased 12 cup muffin tin and bake in a 400-degree oven for 20 minutes. Enjoy!
