Blueberry, Lemon & Poppy Seed Muffins



You can use any milk (cow, soy, cashew, etc.) for this recipe. 
Frozen blueberries may be used instead of fresh. If you do use frozen blueberries then reserve 1 tablespoon of the coconut flour mixture from Step 2, and toss that with the frozen blueberries just before gently folding them into the batter. The baking time may increase by a few minutes.


These muffins freeze well, to thaw quickly place individual muffins in the microwave for 30-60 seconds. 

Ingredients

 1/2 cup + 3 tbsp coconut flour (measured correctly)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppy seeds
1 tablespoon lemon zest (about one medium lemon)
1 tablespoon coconut oil or unsalted butter (melted and cooled slightly)
1 large egg (room temperature)
1 teaspoon vanilla extract
1/4 cup natural Greek yogurt
1/4 cup pure maple syrup, raw honey or agave 
3 tablespoon freshly squeezed lemon juice (about one medium lemon)
1/2 cup unsweetened almond milk
1 cup fresh blueberries

 Method 

1. Preheat the oven to 180°C and lightly coat 12 standard-sized muffin cups with nonstick cooking spray.

2. Whisk together the coconut flour, baking powder, baking soda, salt, poppy seeds seeds, and lemon zest in a medium bowl. 

 3. In a separate bowl, whisk together the coconut oil, egg, and vanilla. 

 4. Stir in the Greek yogurt until no large lumps remain. 

 5. Stir in the agave, lemon juice, and almond milk. 

 6. Add in the coconut flour mixture, stirring until fully incorporated. 

 7. Let the batter rest for 10 minutes, then gently fold in the blueberries.

8. Divide the batter between the prepared muffin cups. Bake for 23-26 minutes, or until a toothpick inserted into the center comes out clean. 

 9. Cool in the pan for 10 minutes before carefully turning out onto a wire rack.

 Enjoy x

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