Lemon Blueberry Muffins
By Micki Brown
3 cups white whole wheat flour
1 tbsp baking powder
1 tsp sea salt
1 cup pure maple syrup
¾ cup coconut oil
2 large eggs
⅔ cup milk OR coconut milk
Zest of 1 lemon
Juice of 1 lemon
4 cups blueberries
1 cup blueberries
1
Preheat oven to 400 degrees F
2
Line muffin pan(s) with paper liners.
3
Whisk together the dry ingredients in a large bowl
4
In a smaller bowl, whisk together the maple syrup, eggs, milk, lemon zest and lemon juice
5
Pour the liquid mixture into the bowl with the dry ingredients. Fold until just combined
6
Add the blueberries and walnuts and stir until they are evenly dispersed
7
Scoop the batter evenly into muffin pan(s) to make 24 muffins.
8
Bake for 20-25 minutes or until the tops are golden. A toothpick inserted into the center of a muffin should come out clean.
Ingredients
3 cups white whole wheat flour
1 tbsp baking powder
1 tsp sea salt
1 cup pure maple syrup
¾ cup coconut oil
2 large eggs
⅔ cup milk OR coconut milk
Zest of 1 lemon
Juice of 1 lemon
4 cups blueberries
1 cup blueberries