Updated: Sep 23, 2020
3/4 cup sugar
1 3/4 cup 100% whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
6 Tbsp unsalted butter, melted and slightly cooled
1/4 tsp vanilla extract
1/8 tsp almond extract
1 Tbsp lemon zest
1/4 cup lemon juice
3/4 cup unsweetened almond milk
1 cup fresh blueberries
1/8 cup granulated sugar
1/8 cup brown sugar
1/8 tsp cinnamon
2 tsp unsalted Butter, melted and slightly cooled
honey (for drizzle)
Preheat oven to 350° in lined muffin pan. Spray liners with coconut oil, and lightly flour them with the whole wheat flour, dumping excess.
Whisk together dry ingredients. **Tip: spoon flour into measuring cup, do not pack!
Mix together all wet ingredients in a separate bowl. Then slowly mix in the dry ingredients. It will be thick!
Very slowly, so you don’t bust them, fold your blueberries into your muffin batter until they seem evenly distributed.
Spoon equal amounts into your prepared muffin cups.
If using streusel, mix all ingredients in a small bowl with your fingers. Sprinkle on top of each muffin.
Bake for 25 min then let cool on cooling rack.
Before serving, drizzle with organic honey on top. Enjoy!
Nutritional Facts (per muffin)
24g Carbs per muffin