BLUEBERRY LEMON POPPY SEED MUFFINS (HEALTHY)

 

Ingredients

Wet Ingredients

• 1 cup Blueberries (fresh or frozen)
• 3/4 cup Plain Greek Yogurt
• 1/3 cup Maple Syrup
• 1/4 cup Coconut Oil (melted and cooled)
• 2 Eggs
• 4 tbsp Lemon Juice (Juice of 1 small Lemon)
• 3 tbsp Lemon Zest (Zest of 2 small Lemons)

Dry Ingredients

• 1 1/2 cups All Purpose Flour
• 2 tbsp Poppy Seeds
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt

Instructions

1. Preheat the oven to 400° and line a 12 cup muffin tin with 8 muffin liners and give it a good spray with non-stick cooking spray.
   
2. In a large bowl, whisk together the wet ingredients until smooth and well combined.
3. In a separate bowl, mix the dry ingredients until well combined.
4. Fold the dry ingredients into the wet ingredients using a rubber spatula until just combined (do not over mix).
5. Fold in the blueberries.
   
6. Divide the batter out evenly amongst the 8 lined muffin cups.
7. Bake for 10 minutes. Reduce heat to 350 and bake another 10 minutes or until a toothpick comes out clean when inserted into the centre.
   
8. Allow to cool completely on a wire rack before digging in.
9. Enjoy!