Lemon Blueberry Muffins

Muffins are so awesome!  Muffins are so nice!  Muffins are so tasty I will give you this advice...MAKE THESE MUFFINS!  Ha! 

These are simple and tasty and nutritious, too!  Please note that I try to use as many organic products as possible in our home but you can substitute whatever you have in your pantry.  I'm all about the substitutions...and the organics...so try 'em both!

Cast of characters:  Blueberries, White Vinegar, Coconut Oil, Coconut Sugar, Lemon, Salt, Baking Soda, Whole Wheat Flour (it's there..it's just camera shy), Milk (it's not there...I forgot to put it in the pic..oops)

Ha ha ha!  Naked Lemon!

Ready to go...it's now that the boys have started circling the kitchen like that shark in Cape Cod last week

Yummy! (sang in a high-pitched operatic voice)

Lemon Blueberry Muffins

• 3/4 cup Organic Coconut Sugar (or granulated sugar)
• 1 cup Milk
• 1/3 cup Organic Cold Pressed Coconut Oil (or Canola Oil)
• 1 TBSP fresh lemon juice
• 1 TBSP white vinegar
• 2 cups Organic Whole Wheat Flour
• 1.5 tsp Baking Soda
• 1/2 tsp salt
• zest of 1 whole lemon

1. Preheat oven to 400 degrees F
2. Lightly oil or line muffin pan with paper liners
3. In a large bowl, mix the sugar, milk, coconut oil, lemon juice and vinegar together
4. In a smaller bowl, mix the flour, baking soda, salt and lemon zest together
5. Add the flour mixture to the wet ingredients and stir until just blended
6. Gently fold in the blueberries
7. Fill muffin cups approx 3/4 full
8. Bake for 18-20 minutes, until toothpick inserted in center comes out clean
9. Remove from oven and allow to cool for a few minutes before removing from pan
10. Remove muffins from tin and allow to cool completely on baking rack
11. Store in sealed container on counter or refrigerator or freeze for longer storage
12. Marvel at yourself for being so darn awesome
13. Enjoy

That's it.  That's all.  I've had a ball.  Gotta go to the mall.  My pants are too small.....maybe it's from sampling too many muffins....with butter.

xo

Jen