Lemon Blueberry Muffins
Whole Wheat Flour
Butter or Coconut Oil
juice and zest
Preheat oven to 375° F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, granulated sugar and salt. Melt butter or coconut oil and whisk together with milk and eggs.
Combine wet and dry ingredients together by hand. Fold in lemon juice, lemon zest and blueberries.
Divide batter among muffin tins, (about 2/3 cup for each traditional size tin). Sprinkle with turbinado sugar as desired.
Bake 20 – 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool for 5 minutes before removing from the muffin pan.
I love baking with Coconut oil as it adds a little extra sweet without the sugar. It does also add a subtle coconut flavor, so if coconut is not your thing, skip it and use butter.