Healthy Mini Blueberry Muffins
Ingredients
- 1 cup all purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup melted coconut oil (or butter)
- 1/3 cup honey
- 1/3 cup milk of your choice
- 1 whole egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries * see notes
Instructions
- Preheat your oven to 375 and spray your mini muffin pan and set aside.
- In a small bowl, combine your flour, cinnamon, salt, baking soda and baking powder. Whisk and set aside.
- In a big bowl, combine your melted coconut oil, honey, milk, egg, lemon juice and vanilla extract. Whisk until combined, and then add in the dry ingredients into the wet and mix until combined.
- Using a rubber spatula or wooden spoon, fold in your blueberries gently until evenly distributed.
- Using a cookie scoop or spoon, scoop the batter into the mini muffin pan evenly. Bake at 375 for 12-14 minutes.
- Let cool for 5-10 minutes and then pop them out. You can store them in an airtight container for up to 3 days or in the freezer for up to 3 months. Enjoy!:)