Blueberry Lemon Muffins




Yield 12 muffins

Fresh blueberries bright lemon zest, all baked in a light fluffy muffin.



  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine the coconut oil, apple sauce, egg, milk, fresh lemon juice, sugar, and vanilla extract with a whisk. The mixture might appear “separated” but don't worry!
  3. In a separate bowl combine the dry ingredients: flour salt, and baking baking powder.
  4. Slowly pour the dry ingredients into the wet being sure to barely mix; you just want MOST of the flour to be mixed in. A couple lumps is ok.
  5. Finally, add the fresh blueberries and lemon zest. Once again, barely stir.
  6. Portion in a nonstick muffin tray or use muffin liners.
  7. Bake for 15- 18 minutes. toothpick trick.

Recipe by First and Full at