Have you resolved to make big changes this year? I personally try to make resolutions daily. I also have lifetime resolutions like spending as much time as possible outdoors, enjoying and appreciating hanging with my husband and our dog, exploring everything, and learning new things all the time. So when January first hits, you will not find me cleansing. Drinking juice and only juice for days is not in my future. That sounds sad.
Part of my lifetime resolutions include enjoying chocolate cake and pizza but also balancing that with the occasional vegetable but only the most delicious vegetable. I will eat healthy but I will not sacrifice delicious. I certainly think you can have both. This whole wheat lemon blueberry muffin strikes a little balance. I believe in whole wheat. It makes for strong morning runs and sustains me on long hikes. In these muffins, yogurt and a little coconut oil keep them moist. Blueberry muffins are one of the great joys in the world. For me, lemon only makes them more wonderful. I resolve to enjoy these muffins tomorrow and again the next day.
Whole wheat lemon blueberry muffins
Makes 10 muffins
1 1/4 cups whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
7 tablespoons granulated sugar
Zest of one lemon
1 tablespoon lemon juice
3 tablespoons coconut oil, melted
7 ounces greek yogurt
1 teaspoons vanilla extract
3/4 cup blueberries
Preheat the oven to 375 degrees. Coat a muffin tin with nonstick spray.
Whisk together both flours, baking soda, and salt in a medium bowl.
In a large bowl, use your fingers to press together sugar, lemon zest, and juice until the mixture looks like wet sand. Whisk in the coconut oil and yogurt, until combined. Add eggs and vanilla extract and whisk to combine.
Add flour mixture to wet mixture and use a spatula to stir, until combined. Add blueberries and stir, until evenly dispersed.
Divide mixture into 10 of the muffins cups. Bake for 15-20 minutes, until a toothpick inserted in the center comes of clean.