Healthy Blueberry Muffins

what you'll need:

coconut oil  greek yogurt  maple syrup  eggs vanilla  lemon zested flour  baking powder baking soda salt blueberries coarse sugar

mix wet ingredients

melt the coconut oil. add greek yogurt, maple syrup, eggs and vanilla. 


add dry ingredients

stir in the flours, baking powder, baking soda and salt. mix until completely combined, but be careful not to over-mix.


fold in blueberries

fold in the blueberries and lemon zest until *just* mixed in.



Line a standard-sized muffin pan with parchment or silicone liners. Scoop the batter into the muffin.  Press a few extra blueberries into the tops, then sprinkle with coarse sugar.



bake in a 400°F oven for 25 minutes, or until a toothpick comes out cleanly.


storage tips:

may be stored at room temperature in an air tight container for up to 3 days. To freeze, cool completely, then add to a heavy duty freezer bag. freeze for up to 1 month.

on the blog

get the full recipe