Lemony, slightly sweet and healthier muffins. Super moist, with crispy delicious edges and top. Perfumed your whole kitchen!
Ingredients
1 cup unbleached All-Purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 large eggs, room temperature
1/4 cup coconut oil, melted
1/4 cup of Limoncello (see my recipe on my site) or juice of 2 lemons
1/4 cup of Organic Maple Syrup
2 cups fresh blueberries
zest of a lemon
2 tablespoons of Turbinado raw sugar (for topping, optional)
1 cup of low-fat plain yogurt
1 teaspoon vanilla extract
Preparation:
- Preheat oven to 350 grades Farenheit
- Coat with baking spray a 12 or 2 muffin cups tins of 6, set aside.
- Combine in a medium bowl, flours, baking soda, and baking powder.
- Use another bowl and hand whisk together eggs, maple syrup, vanilla, and coconut oil until well blended.
- Incorporate plain yogurt, limoncello, and lemon zest. Mix all. Add mixed flour in. Do not over whisk it.
- Fold in blueberries gently.
- Pour equally amount of batter into your prepared greased muffins cups tins.
- Sprinkle some Turbinado sugar over each muffin cup.
- Bake for 20 to 25 minutes or until top are golden brown and toothpick inserted in the center of muffins comes out clean. Remove from oven.
- Let it cool in pan for about 5 minutes.
11. Transfer into a rack to cool. Enjoy!
