• Haley Fountain

Healthy Blueberry Lemon Muffins


If you haven't noticed already, I LOVE blueberries! Packed with fiber, antioxidants, Vitamin C, and many other nutrients, they are the definition of nutritious & delicious! 

These muffins are so yummy and I eat one with a couple of boiled eggs as a balanced breakfast! They are also great for feeding a crowd- this recipe only makes 6, but you could easily double or triple it. I made these on Easter morning for my family, and they didn't last long...

These muffins are grain-free, refined-sugar free and chemical free (assuming you use all organic ingredients). Using oat flour instead of regular flour is a great baking swap to make your muffins (and other baked goods) more nutritious! To make oat flour, literally just grind rolled or old-fashioned oats in a blender or food processor. The Siggi's yogurt that I use can be found at Whole Foods, and it adds a nice delicate lemon flavor.

Healthy Blueberry Lemon Muffins

Ingredients:

1 and 2/3 cups organic oat flour 

1/2 cup coconut sugar

1 cup frozen organic blueberries

1 container Siggi's triple cream lemon yogurt (I found it at Whole Foods)

juice of 1/2 large lemon

1 TSP lemon zest (you can zest the rind of the 1/2 lemon, or use a store-bought zest)

1/3 cup coconut oil

2 TSP baking powder (aluminum-free)

1 TSP pure vanilla extract

2 large eggs

*Always use organic & locally sourced ingredients when possible*

Instructions:

Preheat oven to 325 degrees Fahrenheit. Grease muffin tin or line with non-toxic muffin cups.

Whisk together dry ingredients (oat flour, coconut sugar & baking powder) . In a separate bowl, whisk the eggs, yogurt, lemon juice, and vanilla. Add the wet ingredients to the dry ingredients bowl. Mix well. If the coconut oil is solid, melt it slightly to be liquid then add it to the mixture and stir well. Add the lemon zest and blueberries, mix well. 

Pour into muffin tin-should make 6 large muffins or 7-8 smaller ones- and bake for 25-27 minutes, or until golden brown on the edges and toothpick inserted in center comes out clean. *

(If you make smaller ones, I’d recommend cooking for 2-3 min less than that-keep an eye on them!)

Remove from oven and allow to cool for 20-25 minutes in pan. Remove from pan and serve warm. Store in an airtight container in the fridge. They also freeze well!  They are good for 3-4 days after being baked-but I promise they won’t last that long :) 

*Cooking times vary greatly depending on your oven. Keep an eye on the muffins after 24 minutes to prevent over-cooking. 

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XO

Haley 


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