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Blueberry muffin recipe

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
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.