Blueberries and lemons are both incredibly healthy and delicious fruits that offer a wide range of health benefits. Blueberries, for example, are packed with antioxidants and vitamin C, which can help to boost your immune system and protect your body against disease and illness. They are also a great source of fiber, which can help to keep your digestive system healthy and regular.
Lemons, on the other hand, are a great source of vitamin C, which can help to boost your immune system and protect your body against infection and disease. They are also known to help with digestion, as the acidity in the lemon juice can help to break down food and stimulate the production of stomach acid. Lemons are also rich in flavonoids and other phytochemicals, which have been shown to have anti-inflammatory and anti-cancer properties.
When combined, blueberries and lemons make the perfect pair for boosting your immune system and keeping you healthy. Not only do they offer a wide range of health benefits, but they also taste great together and can be enjoyed in a variety of ways.
One delicious way to enjoy blueberries and lemons is by baking blueberry lemon muffins. These muffins are easy to make and are the perfect breakfast or snack option. Here is a recipe for blueberry lemon muffins:
2 c. whole wheat flour
¼ t. salt
2 t. baking powder
½ t. baking soda
1/4 c. monk fruit sweetener
or your favorite substitute
for ½ c. sugar
2 lemons, zested and juiced
2 large eggs
¼ c. avocado, canola or
other neutral-tasting oil
½ c. plain yogurt or sour cream
¼ c. freshly squeezed lemon
3 T . honey, preferable local
2 c. fresh blueberries
Optional: Sprinkle muffin tops
lightly with additional monk
fruit before baking for added
Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners.
Add flour, salt, baking powder, baking soda, sugar, and 1 tablespoon of l e m o n zest to a large mixing bowl.
Whisk until c o m b i n e d and fragrant f r o m the l e m o n zest. Add the blueberries and gently toss to coat the
blueberries with the flour mixture. This step helps to keep the berries f r o m settling o n the b o t t om of the
Add eggs, vegetable oil, yogurt, l e m o n juice, and h o n e y to a small mixing bowl. Whisk to combine.
Pour the liquid ingredients into the dry and gently fold with a spatula or a large spoon until just combined. B e
sure not to overmix the batter or the blueberries will bleed, and the muffins will b e dense.
Divide the batter between the prepared muffin cups.
Bake 1 8 – 20 minutes or until golden brown and a toothpick or cake tester comes out clean.
Tips: Organic lemons are best since we are using the zest. Zest your lemons first, then juice them. Extra lemon zest or juice can be refrigerated in small glass containers up to two weeks. Fresh blueberries are recommended, but frozen blueberries maybe substituted. Keep them frozen until ready to combine. Do not defrost or the batter will discolor, and the berries will become mushy.
In summary, blueberries and lemons are both incredibly healthy fruits that offer a wide range of health benefits. They are packed with antioxidants, vitamins, and other important nutrients that can help to boost your immune system and protect your body against disease and illness. When combined, blueberries and lemons make the perfect pair for keeping you healthy and delicious. Baking blueberry lemon muffins is a great way to enjoy this combination of fruits in a delicious way.
If you’d like a beautifully formatted pdf copy of this recipe, please join my free group: Melanated Health Secrets