This recipe is a Chelsea Winter one that I adapted slightly and is really delicious. These muffins are full of flavour, not too sweet and pretty low on refined sugar. They last well and also freeze really well (as if you will have any left-over).
2 ½ cups plain flour
2 teaspoons baking powder
½ teaspoon baking soda
1 cup milk
2 tablespoons lemon juice
½ cup caster sugar
½ cup honey, warmed if firm
1 cup coconut oil, melted
1 egg yolk
zest of 3 lemons
1 cup fresh or frozen blueberries
Preheat the oven to 190℃. Line a 12 hole muffin tray with paper cases.
Place the milk in a non-metallic jug or bowl and add the lemon juice. Don’t stir, but let it sit for 5-10 minutes (it will kind of curdle).
Sift the flour, baking powder and baking soda into a large mixing bowl.
Place the sugar, honey, oil, eggs, egg yolk and lemon zest in another mixing bowl and whisk to combine evenly.
Make a well in the dry ingredients, and add the milk and oil mixture. Whisk gently until evenly combined (don’t over mix).
Spoon the mixture into the muffin cases and bake for 20-25 minutes, until golden.