This Blueberry Lemon Muffin Recipe is inspired by: Half Baked Harvest

Ingredients:

-1/2 cup of melted coconut oil 

-1/2 cup of raw honey 

-2 teaspoons of pure vanilla extract 

-2 large eggs at room temperature 

-1/2 cup of plain Greek yogurt (I love A2/A2 brand or raw milk) 

-2 lemons 

-1 1/2 cups of whole wheat pastry flour or gluten-free pastry flour 

-2 teaspoons of baking powder 

-1/2 teaspoon of baking soda 

-1/2 teaspoon of pink Himalayan salt

– 1 1/2 cups of fresh blueberries or frozen 

-3 tablespoons of high-quality blueberry jam

Directions: 

1. Preheat the oven to 350*. Line a 12-cup muffin tin with paper liners. 
   1. In a large bowl, whisk together the coconut oil, honey, vanilla, eggs, yogurt, the zest of 1 lemon, and 4 tablespoons of lemon juice until combined. Add the flour, baking powder, baking soda, and salt. Stir until combined, gently fold the blueberries and jam being careful not to over-mix; the batter should look like it has swirls through it. 
   2. Pour the batter into the muffin cups and bake for 25-30 mins until a toothpick comes out clean in the center. 
   3. Place muffins in an airtight container at room temperature for 3-4 days or in the freezer for three months. 

Enjoy

This is a great item to add to your kid’s lunch, or as a meal prep snack for the week ahead.