Apple Blueberry Lemon Muffins

By Micki Brown

Makes 12 Muffins



2 ½ cups whole wheat flour

2 tsp baking powder

¼ tsp baking soda

¼ tsp sea salt

½ cup coconut oil or butter, melted

½ cup raw honey

1 cup canned coconut milk, or whole milk

1 large free-range egg

Juice of 1 lemon

Zest of 1 lemon

1 apple, coarsely chopped

1 cup blueberries (fresh or frozen)

½ cup raw almonds, chopped or sliced

1 dozen paper muffin liners


Preheat oven to 375 degrees

In a large bowl, mix together the flour, baking powder, baking soda and sea salt.

In a separate bowl, whisk together the melted oil, honey, coconut milk, egg, lemon zest, and lemon juice.

Add the liquid mixture to the dry ingredients and stir, just until blended.

Add the almonds, apple, and blueberries and stir until they are evenly distributed.

Scoop the muffin batter into muffin tins with paper liners.

Bake for approximately 25-30 minutes or until toothpick poked into the center of a muffin comes out clean.

Serve warm, with grass-fed butter if desired.