Wholesome Blueberry Muffins

A small and hearty  batch of muffins so you don’t have two dozen left over to eat for a week

Prep time: 15 minutes  

Cook time: 20-30 minutes  

Serves: 2-3 (6 muffins)

Ingredients  

½ Cup full fat coconut milk

½ Tablespoon lemon juice

½ Cup oat flour

1 Cup whole wheat pastry flour (or whole wheat flour)

1 Teaspoon Cinnamon

½ Teaspoon baking soda 

½ Teaspoon vinegar

3 Tablespoons grass-fed butter (coconut oil if making vegan)

½ Cup maple syrup

½ Teaspoon vanilla

1 Teaspoon lemon zest

1 Cup blueberries (fresh or frozen)

Directions

1.     Preheat the oven to 350.

2.     Mix together the coconut milk and lemon juice and set aside for at least 10 minutes.

3.     In a medium bowl mix together the whole wheat flour, oat flour, Cinnamon. 

4.     Add the baking soda and vinegar making sure that the baking soda dissolves in the vinegar and set the bowl aside.

5.     In a mixer, or a large bowl mix the butter. Add in the coconut milk, maple syrup, vanilla and lemon zest until just mixed together.

6.     Slowly add in the flour a little bit at a time until the dough is just mixed together.

7.     Fold in the blueberries, fill muffin cups to the top, and place in the oven to bake for 15-30 minutes or until a knife comes out clean.

8.     Store in an airtight container for about 3 days.