If you follow us on Instagram you probably saw my post about us picking blueberries. The other day Tyler and I picked 5.5lbs of fresh blueberries and I couldn’t wait to get back home to make some yummy treats with them!
As a kid I always loved blueberry muffins. They were the first thing I ever learned to cook when my cousin and I took a cooking class in 2nd grade.. and I would make them all the time growing up. Its probably been a few years since I had blueberry muffins, so I thought I’d try to dig up the recipe. Shockingly, I was able to find the recipe.. but I also found that it had an entire stick of butter, cup of white sugar, and 1/2 cup of buttermilk in them…(no wonder I remember them tasting so good!)
I figured I would try to make a healthier-adult version of my childhood favorite… Lemon and Blueberry go great together, and I’m a big fan of Lemon Poppy Seed muffins.. So I thought why not combine the two? The result is these delicious Lemon Poppy Seed Blueberry Muffins.
Lemon Poppy Seed Blueberry Muffins
– 1/2 c unsweetened applesauce
-1/3 c lemon juice
-1 1/2 tbsp lemon zest
-1 tsp vanilla extract
-2 tbsp melted coconut oil
-1/4 c skim milk
-5 tbsp honey (Add more if you like your baked goods very sweet!)
– 1 1/2 tsp baking soda
– 1 tbsp + 1 tsp poppy seeds
– 1/2 c quick oats (or rolled oats)
-3/4 c almond meal
-3/4 c whole wheat pastry flour
-1/2 c- 1 c blueberries.
Mix all wet ingredients, add in all dry ingredients. Grease muffin tin very well. Fill muffin tin half way, drop in 5 or 6 blueberries, then cover with batter to top. Bake at 375 for 20-25 minutes or until muffins are golden brown. Recipe makes 12 muffins.