Whole Grain Blueberry Coconut Muffins
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 18 1x
Ingredients
Scale
- 2 cups whole spelt flour (or other whole grain flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoon ground flax seeds
- 1 egg
- 1 cup plain yogurt, 2% m.f.
- 1/2 cup milk
- 1/2 cup organic cane sugar
- 1/3 cup coconut oil, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 1 cup blueberries
- 1/3 cup shredded unsweetened coconut + 2 tablespoons
Instructions
- Preheat the oven to 375°F. Grease or line 18 muffin tins with liners and cooking spray.
- In a bowl, whisk together the flour, baking powder, baking soda, salt and flax.
- In a separate bowl, whisk together the egg, yogurt, milk, sugar, oil, vanilla and lemon zest.
- Add the dry ingredients to the wet ingredients.
- Using a rubber spatula, fold until just combined.
- Add the blueberries and the 1/3 cup of shredded coconut and stir until just combined, taking care not to overmix.
- Divide the batter evenly among the muffin tins and sprinkle the remaining shredded coconut
- on top.
- Bake for 20-22 minutes or until golden brown. Let cool 10 minutes before unmolding.
- Muffins are best fresh but can be frozen in an airtight container for up to 3 months.
Nutrition
- Serving Size: 18