Ingredients - Topping
1/4 cup brown sugar
1 1.2 tsp lemon zest
Ingredients - Blueberry Jam
1 cup blueberries
1 tbsp brown sugar
Bring it to a boil and let simmer. Frequently stir the sauce pan and mash the blueberries once cooked. Once the blueberries have broken down and the mixture is thickened, transfer the a bowl and let cool.
Ingredients - Muffin (makes 12 muffins)
1 cup of blueberries
1 cup of brown sugar
2 1/2 cup unbleached flour
2 1/2 tsp baking powder
1 tsp salt
4 tbsp unsalted butter, melted and cooled slightly
1/4 cup of hemp seed oil
1/2 cup of hemp hearts
1 cup buttermilk
1 1/2 tsp vanilla extract
Mix the brown sugar and lemon zest until combined and let aside.
Preheat oven to 425º F. Line muffin tins with paper liners or rub some butter on the tin.
Whisk the flour, baking powder, salt and hemp hearts together in a large bow and set aside.
Whisk eggs and sugar until combined, slowly add in melted butter and hemp seed oil until combined. Add in buttermilk and vanilla until combined.
Combine wet ingredients into dry ingredient with blueberries, using spatula to fold in the mixture.
The mixture will be very lumpy with a few spots of dry flour. That’s okay, don’t over mix.
Fill the muffin cup half way and then add 1 tsp of blueberries or blueberry jam into each slot and fill the muffin tin. Sprinkle the lemon zest sugar on top.
Bake for 15-20 minutes or until the top is golden and a little crusty.