Lemon Blueberry Ghee Muffins | Refined Sugar free Muffins

No elaborate introduction to this one. For some time now, I have been wanting to make a Cup-cake/ Muffin version of my much loved Ghee Cake recipe plus I had a fresh batch of blueberries which I had picked up at the local farm. Thus were born these Lemon Blueberry Ghee Muffins – with the added bonus of no added refined sugar. Now you can bake your Muffins and have them too, without the sugary guilt! Now let’s jump straight to the recipe.

How to make Lemon Blueberry Ghee Muffins

This is a very straightforward recipe and we begin by preheating the oven to 190℃ and lining a 12 cup Muffin tray with cup-cake liners. Mix the wet and dry ingredients in two separate bowls. Sieve the all-purpose flour, baking soda, baking powder and salt into one bowl and in another bowl, whisk together honey, eggs, ghee, milk, lemon zest and vanilla into an emulsion. Pour this emulsion into the dry ingredients and with the help of a spatula, gently fold in the contents until everything just comes together. Add the blueberries and gently fold until they are combined into the batter.

Divide the batter equally into the cup-cake liners ensuring to fill them only till the tip of the cup-cake liners. Do not overfill! Place the tray on the middle rack of the preheated oven and bake for about 20 mins till a tooth-pick inserted into the muffin, comes out clean or with minimal crumbs sticking to it. Take the tray out of the oven and allow it to cool, before taking out the Lemon Blueberry Ghee Muffins.

Lemon Blueberry Ghee Muffins

Jason Alfred Castelino @ www.oneplateplease.com

Muffins with warm oozy blueberries and freshness of lemon with the richness of ghee

5 from 2 votes

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American, British, International

Servings 12 Muffins

Equipment

• 1 12 Cup Muffin tray
• 12 Cup-Cake Liners
• 2 Mixing Bowls
• 1 Sieve
• 1 Balloon whisk
• 1 Spatula

Ingredients

  

For the Dry Mix:

• 300 gms All-purpose flour, Sifted
• ½ tsp Baking Soda
• 2 tsp Baking Powder
• ½ tsp Salt

For the Wet Mix:

• 200 gms Honey
• 2 pc Eggs, large
• 1 cup Ghee (alternately use butter/ vegetable oil)
• 1 cup Milk
• ¼ cup Lemon zest (alternately use Orange zest)
• 1 tsp Vanilla extract

Other Ingredients:

• 200 gms Blueberries

Instructions

 

Prepping:

• Preheat the oven to 190° C (top & bottom heat)
• Line the muffin tray with cup-cake liners and set aside

Making the Batter:

• In a mixing bowl, sieve in the all-purpose flour, baking soda, baking powder and salt and set aside
• In another mixing bowl, whisk together the honey, eggs, ghee, milk, lemon zest and vanilla into an emulsion
• Pour the emulsified ingredients into the flour mix
• Using a spatula, gently fold in the ingredients until they are just combined
• Add the blueberries and gently fold in until they are combined well into the batter
• Do not overmix the batter. It is alright if it is lumpy.

Baking the muffins:

• Divide the batter equally into the cup-cake liners, ensuring not to overfill them.
• Place the tray into the middle rack of the pre-heated oven and bake for 20 mins or until a tooth-pick inserted into the muffins comes out clean or with minimal crumbs
• Take the tray out of the oven and allow it to cool, before taking out the muffins

Keyword Blueberry muffins, Ghee Muffins, Healthy Muffins, Lemon Blueberry Muffins, Sugarfree Muffins

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