Lemon Blueberry Muffins

By Micki Brown

Yields1 Serving
 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
  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
  cup milk OR coconut milk
 Zest of 1 lemon
 Juice of 1 lemon
 4 cups blueberries
 1 cup blueberries

Directions

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.

Lemon Blueberry Muffins