I don’t bake at all. I’m a savoury snack girl - olives, chips, bread with too much butter. However every month, a week before my period I just want all the sweets!

So this month, when my hormones started kicking doors down instead of buying sweet treats, I surprised myself really by making the most perfect, zesty lemon blueberry muffins.
The smell alone had me giggling! Warm lemon, blueberries bursting, that golden crumble on top…

Here’s the recipe;

Crumb Topping

• ¼ cup (25g) cake flour
  
• 3 Tbsp brown granulated sugar
  
• 1½ Tbsp unsalted butter, melted
  
• 1 Tbsp fresh lemon zest
  

Method:
Mix everything together until it looks like crumbly wet sand. Pop the bowl into the fridge while you make the muffin batter.

Lemon Blueberry Muffins

Ingredients

• ¾ cup (160g) white sugar
  
• 2 Tbsp lemon zest (about 3 lemons)
  
• 1¾ cups (230g) cake flour or all-purpose flour
  
• ½ tsp salt
  
• 2½ tsp baking powder
  
• ½ tsp cinnamon
  
• 2 cups (280g) fresh blueberries
  
• ¼ cup (50ml) coconut oil
  
• ½ cup (110ml) full-fat coconut milk (canned)
  
• 2 large eggs
  
• 2 Tbsp fresh lemon juice
  
• 1 tsp vanilla extract
  
  

Directions

1. Preheat the oven to 230°C. Line a muffin tin with 12 liners.
   
2. In a large bowl, rub the lemon zest into the sugar with your fingers.
   
3. Add the flour, salt, baking powder and cinnamon. Mix.
   
4. Toss the blueberries into the flour mixture so they don’t sink.
   
5. In another bowl, whisk the oil, milk, eggs, lemon juice, vanilla.
   
6. Fold the wet ingredients into the dry gently, don’t over mix.
   
7. Divide the batter evenly into 12 cups.
   
8. Sprinkle each muffin with the chilled crumble topping (be generous).
   
9. Bake at 230°C for 10 minutes, then drop to 190°C for 8–10 minutes more.
   
10. Cool 20 minutes in the tin, then 20 minutes on a rack.
    
11. Enjoy warm, room temp or chilled. They’re good at every stage.