I’ve been on a serious blueberry kick this summer. I really can’t get enough- sprinkling them on top of oatmeal, bran flakes, greek yogurt… you name it. So, when I saw a couple of lemons ripening in my refrigerator I jumped at the chance to make some lemony blueberry muffins. Muffins get a bad rep for being “cupcakes in disguise,” but these are low in sugar, high in complex carbs and protein. They make the perfect midmorning snack. Ch-ch-check out my recipe:
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What You’ll Need:
(Makes 9 glorious muffins)
- 1/2 cup whole wheat flour
- 1/2 almond meal
- juice of 2 fresh lemons
- zest from 2 fresh lemons, reserving half for garnish
- 1 cup fresh blueberries
- 2 tbsp organic agave
- 1/4 cup coconut oil (melted, room temperature)
- 2 eggs
- 1 teaspoon vanilla
- pinch of salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- confectioners sugar to garnish (optional)
Step 1:
Combine dry ingredients (whole wheat flour, almond meal, salt, baking soda, baking powder, stevia) and create a well in the middle.
Step 2:
Crack two eggs into the well and add vanilla, coconut oil, agave, and lemon juice. Whisk together until smooth, and then fold in the blueberries and the zest of 1 lemon. Reserve the rest of the lemon zest for garnish.
Step 3:
Grease a muffin tray (or use cupcake liners like I did) and evenly distribute the batter into the wells using a 2 tablespoon ice cream scooper.
Step 4:
Bake at 350F for 12-15 minutes or until cooked through. Garnish with the zest of one lemon and/or some confectioners sugar on top to serve. Enjoy!
