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Lemon Zested Blueberry Muffins

Does it get more classic than lemon and blueberry? These lemon zested blueberry muffins are more nutrient dense with all the flavor!
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: blueberry, Breakfast, currant muffins, lemon, lemon blueberry
Servings: 15 muffins

Ingredients

  • ½ cup sugar
  • ⅓ cup coconut oil room temperature (about 70 degrees)
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vanilla Greek yogurt
  • 2 tablespoons fresh squeezed lemon juice
  • Zest of one lemon
  • 1 cup fresh or frozen blueberries If frozen, measure frozen

Instructions

  • Preheat the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray.
  • In a large bowl, cream sugar and coconut oil (Note: the coconut oil should be solid but soft).
  • Add in vanilla and eggs, whisking until well combined.
  • Stir in Greek yogurt, lemon juice, and zest.
  • Combine flour, baking powder, baking soda, and salt. Mix into the wet ingredients until just combined.
  • Fold in blueberries.
  • Bake at 350 degrees for 20-24 minutes until baked through. Serve them with a warm cup of coffee or tea!