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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