Lemon Blueberry Muffins with DoTerra Lemon

I love lemon in my baked goodies and among my favorite ones are actually lemon bread and lemon muffins: I have tried several different recipes and versions of breads and muffins that all called for lemon juice and never came out the way I wanted. As I took them out of the oven, they would sink in tremendously and make a horrible concave curve! Nothing to complain about the taste but … that shape wasn’t what I expected!!

It turns out that while lemon juice is a great addition to baked goodies for the flavor, it’s actually NOT ideal for those baked products that are supposed to rise during the cooking, as it often inhibits the rising process.

There must be a way to add lemon juice and still have your nice tall muffin or bread but I haven’t found out how yet (I do NOT bake with conventional pastry flour or other refined flours and sugars, butter etc….so those wouldn’t be the answer for me!).

For these muffins I decided to omit the lemon juice and add the zest along a few drops of DoTerra Lemon Essential Oil, cause I knew the zest wouldn’t have been enough for my muffins to taste like lemon … it would have just given a “hint” of lemon and I wanted more than that.

Finally, I got what I wanted 

Another example of how the essential oils become so handy in the kitchen – even though their beneficial properties may be affected during the baking, the aroma they leave is mostly what we look for when using them for cooking and baking. 

These muffins are loaded with blueberries and that’s what I loved the most, along with the lemon aroma: they are super moisty and extremely light, you can totally have 4 of them without feeling stuffed at all. At least…I had 3 for breakfast and still would have liked to have an extra one!

I opted for a dairy-free version by using coconut yogurt and I was more than satisfied with my result: you can try replacing eggs with flax eggs or add more coconut yogurt or oil, if you’d like to make them vegan.

Give them a try, you’ll be surprised of how muffins can be so full of taste and so incredibly light and easy to digest!! They will melt in your mouth, without any guilt!Store them for a few days in the fridge and in air-tight container or outside  the fridge at room temperature, just not in summer time (unless you have a cool summer like us in California!). In the fridge they’ll definitely stay good for longer.

Print Recipe

Lemon Blueberry Muffins with DoTerra Lemon

Servings

Muffins

Ingredients

• 2 tablespoons coconut oil melted
• 1/3 cup coconut sugar
• 2 large eggs
• 1 cup plain coconut yogurt or other yogurt of choice (I used SO DELICIOUS)
• Grated zest of 1 small lemon
• 3 drops DoTerra Lemon essential oil
• 1 cup Spelt Flour
• 1/2 cup coconut flour
• 1.5 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon Salt
• 1 cup blueberries fresh

Servings Muffins Ingredients 2 tablespoons coconut oil melted 1/3 cup coconut sugar 2 large eggs 1 cup plain coconut yogurt or other yogurt of choice (I used SO DELICIOUS) Grated zest of 1 small lemon 3 drops DoTerra Lemon essential oil 1 cup Spelt Flour 1/2 cup coconut flour 1.5 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon Salt 1 cup blueberries fresh

Instructions

1. Preheat oven to 375°F and line a muffin tray with paper liners.
2. With an electric mixer (or by hand, if you do not have one), beat the coconut oil and sugar, then add the eggs, the yogurt, the lemon zest and essential oil, while the mixer works.
3. Add the flours, one at a time, then all of the other dry ingredients, with the mixer always on. I would recommend sifting the flours if you have a sifter.
4. Mix the batter until combined, then fold in the blueberries.
5. Distribute the batter into the muffin tins, you should have 10~12 muffins.
6. Bake for 25 to 30 minutes, until the tops are golden.

   
7. Enjoy!

   

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