Lemon Blueberry Muffins
MUFFINS:
½ cup melted coconut oil
½ cup raw honey
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
¾ cup plain Greek yogurt
2 lemons
1¾ cups whole-wheat pastry flour
2 teaspoons baking powder
½ teaspoon baking soda
2 tablespoons poppyseeds
½ teaspoon fine pink Himalayan salt
1½ cups fresh or frozen blueberries
3 tablespoons high-quality blueberry jam
GLAZE:
1 lemon
2 tablespoons raw honey
â…” cup confectioners' sugar
1. Preheat the oven to 350°: Line a 12-cup muffin tin with paper liners
2.MAKE THE MUFFINS. In a large bowl, whisk together the coconut oil, honey, vanilla, eggs, yogurt, the zest of 1 lemon, and 4 tablespoons lemon juice until combined. Add the flour, baking powder, baking soda, poppyseeds, and salt. Stir until just combined. Gently fold in the blueberries and jam, being careful not to over-mix. The batter should look like it has a swirl through it.
3. Divide the batter evenly among the muffin cups, filling each three-quarters of the way. Bake until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
4. MEANWHILE, MAKE THE GLAZE. Using a vegetable peeler, peel wide strips of zest from the lemon, then slice the zest into thin strips.
(Alternatively, grate the zest off the lemon.) In a small bowl, whisk together 2 tablespoons of lemon juice, the honey, and the confectioners sugar until smooth and thin enough to pour. Stir in 1 to 2 tablespoons of the lemon zest strips. zest strips.
5. Drizzle the glaze over the muffins while they're warm and serve. Leave muffins in an airtight container at room temperature for 3 to 4 days or in the freezer for up to 3 months.