Blueberry Brown Sugar Muffins

• 1 1/2 C all-purpose flour
• 3/4 C packed brown sugar (more for muffin tops!)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 C coconut oil, melted to liquid
• 1/3 C milk
• 2 large eggs
• Zest of 1 lemon
• 1 tsp vanilla (we love Nielsen Massey!)
• 1 1/5 C fresh blueberries

1. Preheat oven to 375F and line muffin pan with paper liners.
2. In a large bowl, stir together dry ingredients.
3. Whisk eggs, milk and zest together. Once mixed, stir in coconut oil. Add to dry ingredients, stirring gently until just mixed.
4. Carefully fold in blueberries.
5. Fill muffin cups 2/3 full. Sprinkle tops with brown sugar and bake 15-20 minutes, until toothpick comes out clean.

Back to Recipes