Recipe: Blueberry Lemon Zest Muffins
These moist, delicious muffins were Leah’s surprise creation for the August Yoga Wellness Retreat. So deliciously over-filled with blueberries, people were raving about them long after brunch was finished! To get the same result, go with the higher number of blueberries in the recipe.
| Ingredients | 2 dozen | 4 dozen | 6 dozen |
| Flour AP, Pastry or Gluten-Free* | 4 cups | 8 cups | 12 cups |
| Baking Powder | 1 Tbsp | 2 Tbsp | 3 Tbsp |
| Baking Soda | ½ Tbsp | 1 Tbsp | 2 Tbsp |
| Salt | ¾ tsp | 1 tsp | 1¼ tsp |
| Sugar | 1 cup | 2 cups | 3 cups |
| Almond milk | 1-2 cups | 3-4 cups | 5-6 cups |
| Applesauce OR Banana mashed** |
½ cup 1 banana |
1 cup 2 bananas |
1½ cups 3 bananas |
| Sunflower Oil | ¼ cup | ½ cup | ¾ cup |
| Lemon Zest | 2 Tbsp | 4 Tbsp | 6 Tbsp |
| Blueberries | 2-3 cups | 4-5 cups | 6-7 cups |
* When using banana with Gluten Free (GF) flour, double the amount of banana
** Whenever using banana, you may need more liquid
- Thoroughly mix the dry ingredients in large bowl.
- Mix the wet ingredients—begin with the smaller amount of milk.
- Make a well in the centre of the dry mix and pour in wet ingredients. Stir until just mixed, adding more liquids if needed. Add fruit.
- Divide into greased muffin tins, filling them to the top, and bake at 400 degrees for 20-24 minutes, checking regularly.