It’s been awhile since I have shared a muffin recipe and I seem to be baking a new batch a few times a fortnight, so I thought I’d come up with something new.
Lemon and Blueberry are always a great flavour combination, and the addition of any form of chocolate to a muffin makes most people happy. These are a light, fresh and flavoursome muffin. All of the kids have enjoyed the 2 batches of these that I have made, even when I forgot the milk in one of the batches….ooops!
These are a simple one bowl muffin and freeze really well. They are also great for the kids lunchboxes, now that the restrictions are starting to lift and schools have returned…for us in Australia, at least.
- 1 cup wholemeal flour
- 1 cup plain flour
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- Juice and zest of 1 lemon
- 1/2 cup milk
- 2 eggs
- 90g butter, melted
- 3 tbs maple syrup
- 1 tsp vanilla extract
- 200g fresh or frozen blueberries
- 2/3 cup white chocolate chips or roughly chopped white chocolate
- Preheat the oven top 200°C and prepare an 18 hole muffin tray(s) for medium sized muffins or a 12-15 hole muffin tray for larger muffins.
- Place flours, baking powder, bicarb soda and lemon zest into a large bowl and mix to combine.
- Add the lemon juice, milk, eggs, butter, maple syrup and vanilla and stir to combine.
- Add the blueberries and white chocolate and fold through the mixture, being careful not to over mix.
- Divide the mixture between the muffin holes and place into the oven and bake for ~15 minutes or until the muffins bounce back when pressed on top.
I am always trying different flavours of bliss balls, as well as experimenting with ones that contain nuts and ones that are nut-free so that Mark can take them to school. Recently, Mum and Dad came to visit and brought with them a big bag of lemons, so I needed to use them up, which is where these Lemon and Coconut Bliss Balls came into play.
Ordinarily, I would have made these with cashews or almonds, or a combination of the two, but in this case, I wanted these balls to be lunchbox friendly, so I made them with seeds rather than the nuts, which in my opinion, are not as delicious. The nuts seems to add a more smooth and creamy texture than the seeds.
The flavour combination of lemon and coconut is reminiscent of my childhood – the good old lemon and coconut slice, which, to be honest, one of my favourite parts of this slice being made was licking the condensed milk tin! Delicious! I will still happily enjoy a piece of lemon slice if I come across one, but it is nice to be able to create similar flavours in a way that is much more nutritious for both adults and kids.
Make ~25 balls
- 2/3 cup rolled oats
- 1/2 cup pumpkin seeds
- 1/3 cup sunflower seeds
- 1/3 cup chia seeds
- 2/3 cup shredded coconut, toasted
- 12 medjool dates, pitted
- 1 tbs coconut oil
- 1 1/2 tsp finely grated lemon zest
- 1/4 cup lemon juice
- 1 tsp vanilla bean paste (or vanilla extract) or 1 tsp vanilla protein powder
- 1/3 cup desiccated coconut, for rolling
- Place oats, seeds and toasted coconut into the bowl of a food processor and blitz until resembles coarse breadcrumbs. Remove from bowl and set aside.
- Place dates into food processor and blitz on high until dates break up and then come back together to form a ball.
- Place the oats and seeds mix in with the dates and add the coconut oil and lemon zest and blitz on high to break up the ball of dates.
- Add the vanilla and lemon juice and blitz again until the mixture comes together and forms a large ball.
- Place mixture into a medium sized bowl and refrigerate for 10 minutes.
- In the meantime, place desiccated coconut into a small frypan and toast over medium heat until it turns golden brown. This happens quickly, so keep an eye on it.
- Remove the mixture from the fridge and take a heaped teaspoon of the mixture, roll into a ball and roll in the coconut. Repeat with remaining mixture.
- Refrigerate for up to 1 week or freeze for 2-3 months (they won’t last that long)!