Meyer Lemon and Blueberry Muffins
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 18 muffins
Delicious breakfast muffins made with Meyer lemons, blueberry pie filling, and a tasty Superfruit crunch on top.
For the crunch topping:
  • ½ c. brown sugar
  • ½ c. flour
  • 2 T. Barlean's Superfruit Seed blend
  • 4 T. butter, room temperature
For the muffins:
  • 3 c. flour
  • 2½ t. baking powder
  • 1 t. salt
  • ½ c. Barlean's Culinary Coconut Oil
  • 1¼ c. sugar
  • 2 t. Meyer Lemon zest
  • 2 eggs
  • ¾ c. milk
  • ⅓ c. fresh Meyer Lemon juice
  • ½ c. homemade blueberry pie filling
  1. In a small bowl combine the ingredients for the crunch topping. Mix well until a crumble forms. Set aside.
  2. Preheat the oven to 400 degrees. Line 18 muffin cups with cupcake liners. Set aside.
  3. In a medium bowl combine the flour, baking powder, and salt. Mix and set aside.
  4. In a large bowl mix together the coconut oil, sugar, and lemon zest. Mix well to combine.
  5. Add in the eggs and stir well.
  6. Add half of the flour mixture to the sugar mixture and mix well. Add in the milk and mix until combined. Add the remaining flour mixture and mix until combined.
  7. Stir in the Meyer Lemon juice.
  8. Fill 18 muffin cups ¾ of the way full with the muffin mixture.
  9. Place 1 teaspoon of blueberry pie filling on top of each muffin. Use a butter knife and swirl the blueberries into the muffin.
  10. Sprinkle each muffin with 1-2 teaspoons of the crunch topping.
  11. Bake for 20-24 minutes or until the tops are golden brown. Remove from oven and cool 3 minutes then remove muffins to a wire rack to cool completely.
A Hezzi-D Original recipe
Recipe by Hezzi-D's Books and Cooks at