Blueberry Lemon Muffins
- 1/2 banana, mashed or butter
- zest one lemon
- 1/2 cup coconut sugar or 1 cup white sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1.5 cup fresh blueberries
- 1/2 cup plant based milk
Heat the oven to 375ºF. Mash banana with lemon zest and 1/2 cup of the sugar.
Add the egg and vanilla and beat until combined. Meanwhile, whisk together the remaining flour, baking powder, and salt.
Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.
Grease a large muffin tin (or a 12-cup muffin tin – I used jumbo!) with butter. Distribute batter among muffin cups. Sprinkle tops with a pinch of sugar. Bake for 30 minutes (or less if using a 12-cup muffin tin). Check with a toothpick for doneness. Top with greek yogurt + more lemon zest and enjoy!