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–+ servings

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
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!
Keyword blueberry, Breakfast, currant muffins, lemon, lemon blueberry
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