Ingredients
The following ingredients have 6 Servings
- 2 tablespoons coconut oil (melted)
- 1/4 cup unsweetened applesauce
- 1/3 cup honey (OR agave nectar)
- 2 large eggs
- 1/2 cup low fat buttermilk
- 1/2 cup low fat yogurt
- 1 1/4 cups whole wheat flour
- 1 cup all purpose flour
- 1/4 cup light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 lemons (finely grated zest only)
- 1 cup frozen blueberries
- brown sugar (for sprinkling (optional))
Instruction
- Preheat the oven to 425°F (220°C). Lightly grease a 6 cup jumbo muffin tin.
- Whisk together the coconut oil, applesauce and honey OR agave in a medium sized bowl. Beat in the eggs and whisk until fully combined. Whisk in the buttermilk and yogurt and set aside.
- In a large separate bowl, stir together all dry ingredients except for the blueberries. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix, a few lumps are OK!
- Gently fold the blueberries through the batter with a spatula. You only want to give this 3-5 stirs because else you'll end up with an overmixed batter and grey muffins.
- Evenly divide the batter between the six jumbo muffin cups. If you want to you can now sprinkle the tops of the muffins with a bit of brown sugar to make the tops extra golden and crispy.
- Reduce the oven temperature to 400°F (205°C) and bake for 20 minutes. Reduce the temperature to 350°F (180°C) and finish baking for 15 minutes. The muffins should be nicely dome-shaped now with golden brown tops and baked through the center.
- Remove the muffins from the oven and allow to cool in the pan for 10 minutes before removing them from the pan and completely cooling on a wire rack.
