Ingredients

The following ingredients have 12 Servings
  • 1 3/4 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon arrowroot starch
  • 1/2 teaspoon salt
  • zest of one lemon
  • 2/3 cup melted coconut oil
  • 1/2 cup plain nonfat yogurt (room temperature)
  • 2 large eggs (room temperature)
  • 1/2 cup almond milk (room temperature)
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries (fresh or frozen)

Instruction

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
  • In one bowl, mix together the flour, baking powder, baking soda, cornstarch, salt, and lemon zest, set aside.
  • In a separate bowl, whisk together the melted coconut, yogurt, eggs, almond milk, maple syrup, and vanilla together until completely incorporated together.
  • Create a well in the bowl of the flour, then add the wet ingredients. Mix until just combined. There should be plenty of lumps in the batter.
  • Fold in the blueberries without mixing too much. You want for there to still be many lumps.
  • Evenly divide the batter among the cupcake liners and bake for 15 - 19 minutes, or until a toothpick comes out clean.
  • Remove from the oven and allow to cool for 5 minutes before transferring to the wire rack to cool completely.