Lemon Blueberry Muffins

The berries at Noci Sonoma are booming right now. Strawberries, blueberries, and soon blackberries. I have literally been drowning in the 7000 strawberry plants my farmer husband planted over this past month.  

Now, ahem, I’m all for this seasonal farm to table shit but seriously - when you are actually IN it, it’s challenging to keep excited when you come face to face with the seasons bounty and aren’t yet equipt with helpers, space or storage to cook and utilize them in all their ripe glory. Ripe strawberries, if you weren’t aware, start to turn to soft like an hour after you harvest them making time ridiculously of the essence.


I know we are in the beginning phases of everything here at Noci and very much learning endless lessons on figuring out this endeavor, but if you know me personally or have been following my blog you probably gather a bit about my character. Probably a little too much about my character but whatever - I’m proudly a very salty honest feisty impatient woman. Impatient being the operative word here cause I ain't gonna wait!

I have been endlessly recipe testing ideas for products we will eventually sell at our Farm Pantry Store in front of the farm - jams, syrups, puree, roasting, ice cream, sorbet, fruit leather, pies, freeze, crumbles - until I reached the breaking point and never wanted to see, smell or taste another freaking strawberry ever again.

But, this isn’t a post about strawberries. I honestly got so sick of those gorgeous little red juicy berries that I had to take a break from them and move on over to our beautiful dark juicy blueberries. Yes, I've been making jams, syrups, pies and popsicles with those too - but lucky for you, I haven’t gotten sick of the blue beauties yet and am happily sharing one of my favorite ways to enjoy them. A wonderful wholesome morning muffin or mid afternoon snack. I've also successfully crumbled some day old muffin into a bowl and topped it with a scoop of vanilla ice cream and called it dessert too! 

Lemon Blueberry Muffins

If you don't have lemons or aren't a fan of citrus in your muffins, by all means leave them out and these will be a wonderful simple delicious straight up blueberry muffin. This recipe also works great in a loaf pan as well if you don't wanna bother with muffins. Just double the cooking time. Either way. Yum.

  • 1-1/4 cup whole grain spelt flour

  • 1/2 cup almond flour

  • 1 tsp baking powder

  • 1/2 tsp fine sea salt

  • 1/2 cup mild fruity extra virgin olive oil

  • 1/2 cup coconut palm sugar or brown sugar

  • 1/3 cup muscovado sugar or brown sugar

  • 1 TB lemon zest

  • 1 TB orange marmalade

  • 2 eggs

  • 1/4 cup fresh lemon juice

  • 1/2 cup plain sheep, goat milk yogurt or creme fraîche

  • 1 tsp vanilla extract

  • 1 cup blueberries, fresh or frozen

  • 2 TB turbinado sugar

Preheat oven 350°.

Oil or line muffin tins with paper muffin cups or oil a 9x5x3 inch loaf pan.

In a medium bowl, whisk spelt flours, almond flour, baking powder, and salt.

In a large bowl, whisk vigorously together the sugars and zest, marmalade then whisk in 1 egg at a time, then slowly add the oil, whisking well until incorporated. 

In a small bowl, mix lemon juice, sheep milk yogurt or creme fraîche  and vanilla.

Add the dry ingredients and the yogurt mixture alternatively to the egg batter, beginning and ending with the dry ingredients. Gently fold in blueberries.

I like to use a large ice cream scooper to divide the batter evenly into the lines muffin tins but you could easily use a tablespoon or 1/4 measuring cup. Fill em to the brim too. Sprinkle the top with some turbinado sugar and bake for about 30 mins or until a skewer or knife inserted in the middle of the muffin comes out clean. Remove from oven and allow to cool in the pan for about 5 minutes then transfer muffins out and cool on a rack for another 20 minutes or so. These are best the day baked but last in an airtight container well in the fridge for another few days too.

Alternatively you can make a loaf and pour the batter into loaf pan, sprinkle the top evenly with the turbinado sugar and bake for 1 hour or until a skewer or knife inserted in the middle of loaf comes out clean. Cool in pan before eating. The loaf stores well for a few days at room temperature in airtight container, then a few more in the fridge.