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Lemony Blueberry Muffins

blueberry muffins

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 15 minutes
Cook Time 16 minutes
Servings 12 muffins

Ingredients
 

  • 1 ¾ cup wholemeal flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch salt
  • ⅓ cup coconut oil
  • ⅓ cup maple syrup
  • 2 eggs
  • 1 cup greek yoghurt
  • 1 teaspoon vanilla bean paste
  • 1 cup blueberries
  • 1 teaspoon lemon zest

Instructions
 

  • Pre-heat the oven to 200 °C.
  • Line a 12 cup capacity muffin tray with paper liners. Alternatively grease with butter, cooking spray or your favorite oil of preference.
  • Combine the flour, baking powder, baking soda and salt together in a large mixing bowl. Use a whisk to mix the ingredients together.
  • To the same mixing bowl, add the maple syrup, oil, eggs, yoghurt and vanilla. Mix until just combined.
  • Add the blueberries and lemon zest and gently fold through.
  • Divide the mixture between the 12 muffin cups.
  • Bake the muffins for 16 minutes, or until golden brown on top.
  • Once cooked, remove from the oven and place on a cooling rack to cool.