Blueberry Lemon Muffins

Contributed by our good friend Kizzie Higgins. Check out this yummy recipe and many others at: FillingBellies


For muffins
1/2 cup room temp butter or butter flavored coconut oil
1 cup coconut sugar
1 tsp salt
1/2 tsp baking soda
1 tablespoon gluten free baking powder
1 tablespoon vanilla
2 eggs
3 cups Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
1-1/2 cups almond or coconut milk
1 container of vanilla coconut milk yogurt (6oz)
juice from 1 lemon
2 tablespoons lemon zest

1 cup fresh blueberries

For glaze (optional)

½ cup powdered sugar

2 tablespoons almond milk

1 tablespoon lemon zest


Preheat oven to 350°F. Spray muffin tin with non-stick spray or insert paper liners.
In large bowl, mix together coconut sugar and butter or oil.

Add flour, baking soda, salt, vanilla, eggs, yogurt, milk, juice from 1 lemon and 2 tablespoons lemon zest. and mix until incorporated. Fold in blueberries.

Fill muffin cups with batter ¾ full. Bake for about 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

Glaze directions

Once cool combine powdered sugar, almond milk and 1 tablespoon lemon zest and drizzle over top.