Lemon Blueberry Muffins

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WET INGREDIENTS:

2/3 cup full fat yogurt (I used Nancy’s Grass Fed Probiotic Rich)
1/3 cup raw organic honey (I used Trader Joes Brand)
1/3 cup unsweetened applesauce
2 eggs
1 lemon, juiced
1 tsp vanilla extract

DRY INGREDIENTS:

2 cup gluten free oat flour (I grind my own from GF oats!)
2 tsp baking powder
1 cup fresh blueberries
pinch of salt
1/2 tsp cinnamon
1/4 cup coconut sugar (omit for a lower sugar option)
2 scoops collagen powder (optional)

JAM ON TOP:

1/2 cup fresh blueberries

INSTRUCTIONS:

Preheat the oven to 400 degrees and line/grease a 12-muffin tin.
In a large bowl, combine all the wet ingredients besides the blueberries and set aside.
In a separate bowl, combine the dry ingredients.
Combine the wet ingredients into the dry and stir until well incorporated. Add the blueberries and stir gently.
Pour the batter evenly into the muffin tins. Before placing in the oven, heat a small pot on the stove top and add another 1/2 cup of blueberries. Let them start to melt and release their juices. Use a spatula to “mash” them into a sauce. Lightly add to the top of each muffin.
Pop the muffin tin in the oven for 12-15 minutes.