By Solana Nolfo, NLC These protein-packed buckwheat muffins are loaded with antioxidant-rich blueberries.
Ingredients
Directions
- Heat oven to 400 degrees Fahrenheit.
- Whisk together the flours, baking powder and salt and set aside. In a separate bowl, beat the eggs and add the yogurt, coconut sugar, vanilla extract, lemon zest and melted (but someone cooled) coconut oil. Whisk until combined and add the wet mixture into the bowl with the flours. Stir to combined. Add the blueberries and mix with a spatula.
- Divide evenly into lined muffin pan.
- Bake for 20 minutes. Let cool before you dive in. Note: these muffins freeze beautifully!
- Enjoy!