Here is a sweet simple recipe with our Constance Estate Lemon Infused Coconut Oil to add to your weekend baking
Lemon Blueberry Muffins
1 3⁄4 cup AP flour
1 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
1⁄4 tsp mixed grounds spices (cinnamon, nutmeg, clove)
1⁄3 cup CE Lemon ICO
1⁄2 cup honey
2 eggs + lemon zest, room temp
1 cup plain Greek yogurt
1-2 tsp lemon juice, sub: vanilla
6oz blueberries, fresh or frozen, tossed in 1 tsp flour
1 tbsp coarse sugar, for sprinkling, optional
METHOD:
1. Preheat the oven to 350F and prepare 12 cavity muffin pan with liners.
2. In a large bowl – whisk flour, baking powder, baking soda, salt and spices until well
combined.
3. In a medium bowl – whisk together the Lemon ICO and honey. Add the eggs, lemon zest
and beat well. Then add yogurt and lemon juice and mix well.
4. Pour the wet ingredients into the dry and fold until just combined, add blueberries and
fold again until just combined.
5. Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins
with sugar. Bake the muffins for 22-25 minutes, or until the muffins are golden on top.
6. Allow muffins to cool before removing from pan.