Healthier Bakery Style Lemon Blueberry Streusel Muffins

These Healthier Bakery Style Lemon Blueberry Muffins are made using whole wheat flour, and are dairy as well as refined sugar free. They are topped with a delicious streusel topping, have a nice lemon flavour, and are packed full of blueberries. The lemon drizzle on top is optional but highly recommended!! Happy baking my friends, I hope you enjoy these Healthier Bakery Style Lemon Blueberry Streusel Muffins!

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Healthier Bakery Style Lemon Blueberry Streusel Muffins

Servings 12 Muffins

Ingredients

Lemon Blueberry Muffins

• 1.5 cups white whole wheat flour
• 1/2 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup maple syrup
• 6 tbsp coconut oil liquified
• 2 eggs
• 1/3 cup almond milk reg milk can also be used
• 1 lemon for zest and lemon juice
• 2 cups blueberries

Streusel Topping

• 1/3 cup almond flour reg flour will also work
• 1/3 cup golden monkfruit sweetener coconut sugar or reg sugar will also work
• 3 tbsp melted coconut oil

Lemon Drizzle

• 1/4 cup powdered monkfruit sweetener or icing sugar
• 1-2 tbsp lemon juice depending on thickness desired

Instructions

Streusel Topping

• Add ingredients in a bowl and mix until well combined, set aside

Lemon Blueberry Muffins

• Preheat oven to 400 degrees, line muffin pan with paper liners
• Whisk together flour, sale, and baking powder in a large bowl
• Whisk liquified and cooled coconut oil, egg, milk, maple syrup, 2 tbsp lemon juice, and lemon zest from half of the lemon in a separate bowl. If coconut oil solidifies place bowl over a warm pot of water to liquify
• Stir liquid ingredients in dry ingredients unit just combined. Be careful not to over mix. Fold in blueberries
• Spoon batter into prepared muffin liners, filling them 2/3 full, add streusel topping evenly amount the top of muffins
• Bake muffins for 16-18 mins in preheated oven until they rise and the tops are golden brown. Inserting a toothpick into the center of muffin should come out clean.

Lemon Drizzle

• Place powered sugar into a bowl, whisk to remove lumps, and add 1 tbsp lemon juice. Mix until smooth adding more lemon if needed. Drizzle onto muffins once cooled