• 1 1/2 cups whole wheat pastry flour 1 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup plain Greek yogurt
  • 1/3 cup coconut sugar
  • 1/3 cup unsweetened applesauce 1 teaspoon vanilla extract
  • 2 eggs
  • 1 tablespoon honey
  • 2 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 1/2 cups fresh blueberries


  1. Preheat oven to 350 degrees and grease a muffin tin with coconut oil.
  2. In a medium mixing bow, combine the flour, baking powder, and salt. Whisk to combine well.
  3. In a separate mixing bowl, combine the Greek yogurt, coconut sugar, applesauce, vanilla extract, eggs, honey, lemon juice, and lemon zest. Whisk until smooth.
  4. Pour the wet mixture into the flour mixture and stir to combine. Fold in the fresh blueberries.
  5. Divide the batter evenly among the 12 muffin cups, filling about 3/4 of the way full. The batter will be on the thicker side, so use a spoon to scoop it in.
  6. Bake muffins for 20-24 minutes, or until the top is firm to the touch and a toothpick inserted into the center comes out clean.
  7. Allow muffins to cool in pan for approx. 10 minutes before transferring to a wire rack to cool completely.