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Blueberry Yogurt Muffins

This is such an easy recipe! And so little clean up too! These are not so sweet, so if you want them on the sweeter side, feel free to add more sugar!

Courtesy of Chef Zissie.
Visit her delectable site at www.chefzissierecipes.com

Servings: 10 muffins

Cook time: 25 minutes

Ingredients

Quantity
Ingredient
5 Tbsp
coconut oil*
melted
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1/3 Cup
brown sugar
try cane sugar* or coconut sugar*
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3
lemons
zested
3/4 Cup
plain yogurt
1
egg
1 1/2 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
sea salt
pink Himalayan*
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1 1/2 Cup
flour
whole wheat* or spelt*
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1/2 Cup
blueberries
fresh or frozen*
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Instructions

  1. Heat oven to 375°F. Spray your muffin tins or line with paper and spray.
  2. In a large bowl add the coconut oil, sugar, lemon zest, yogurt and egg. Whisk until smooth.
  3. Add the baking powder, baking soda, salt and blueberries and whisk until combined. The batter will be like cookie dough.
  4. Wet your hands and using the palms make small balls and add them to the cupcake tins. Makes 10 muffins.
  5. Bake for 25 minutes.

*Available at nectarina

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