Blueberry Meyer Lemon Chia Seed Muffins
Serves: 12 muffins
 
Ingredients
  • FOR THE MUFFINS:
  • 1¼ C. Oat Flour
  • 1¼ C. All-purpose Flour
  • ¾ t. Baking Soda
  • ½ t. Salt
  • ⅔ C. Coconut Palm Sugar
  • ¾ C. Greek Yogurt( I used Greek Honey Yogurt)
  • ½ C. Coconut Oil(in liquid state)
  • Juice of 1 Meyer Lemon
  • zest of 1 Meyer Lemon
  • 1 t. Vanilla
  • 2 Eggs
  • 3 T. Chia Seeds
  • 6 Ounces Blueberries(fresh or frozen)
  • FOR THE GLAZE:
  • 1 C. Powdered Sugar
  • Juice of 1 Meyer Lemon
Instructions
  1. Preheat the oven to 350 degrees. Line a muffin tin with baking wrappers.
  2. In a mixing bowl, whisk together the oat flour, flour, baking soda and salt. Set aside.
  3. In a large mixing bowl, combine the coconut palm sugar, yogurt, oil, lemon juice and zest, vanilla, eggs and chia seeds and whisk until well blended.
  4. Add the dry ingredients to the bowl and mix in until just combined. Fold in the blueberries.
  5. Divide the batter between the prepared muffin tins.
  6. Bake in the preheated oven for 18-20 minutes.
  7. Cool on a wire rack.
  8. FOR THE GLAZE:
  9. Place the powdered sugar in a bowl. Slowly whisk in a little bit of the meyer lemon juice at a time, until smoothly incorporated. Use more or less juice to achieve the desired consistency.
  10. Drizzle over cooled muffins.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/03/30/blueberry-meyer-lemon-chia-seed-muffins/