Lemon and Blueberry Muffins by Welleasy

Ingredients

• 1.25 cup plain flour
• 0.25 cup wholemeal flour
• 1 tsp baking powder
• 0.5 cup plain greek yoghurt
• 0.5 cup coconut sugar
• 0.25 cup apple sauce
• 1 tsp vanilla extract
• 2 large eggs
• 1 lemon (juice and zest)
• 1 cup blueberries
• 3 tbsp wholemeal flour (for topping)
• 2 tbsp coconut sugar (for topping)
• 1 tbsp melted coconut oil (for topping)
• 0.125 tsp salt (for topping)

Instructions

1. Preheat the oven to 175°C (350°F) and line a muffin tin with 9 paper liners.
2. Whisk together the Greek yoghurt, coconut sugar, apple sauce, vanilla extract, eggs, lemon juice, and lemon zest in a large bowl until smooth.
3. Add the plain flour, wholemeal flour, and baking powder to the wet mixture and fold gently until just combined.
4. Gently fold the blueberries into the batter, being careful not to crush them over medium heat until heated through, about 5 min.
5. Divide the batter into the 9 muffin cases, filling each about three-quarters full over medium heat until heated through, about 5 min.
6. Prepare the topping by mixing the wholemeal flour, coconut sugar, melted coconut oil, and salt in a small bowl, then sprinkle over each muffin.
7. Bake for 20–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.