Blueberry and Lemon Muffins

Some of you are getting a bit tired of the unpronounceable healthy ingredients (quinoa/keen-wah etc etc.) and have requested I share some dimwit-proof healthy recipes instead.

So you still don’t know what’s the dealio with cacao powder and you think chia seeds are chai lattes (you know who you are). It’s okay, don’t worry – I’mma save yo ass. The recipe for these gorgeous blueberry and lemon muffins requires rather basic ingredients which i presume most of you should already have in your pantries. They’re wholesome and nutritious but they’re not gluten, dairy or refined-sugar free. However; very easily, they can be – just refer to the parenthesis.

3/4 natural unsweetened yoghurt (for dairy-free: coconut cream)
3 free-range eggs
1/2 cup oil (I used coconut but you can use whatever you like)
1/4 cup honey (or maple syrup if you’re concerned about ze bees)
2 cups of wholemeal flour (for gluten free: almond meal or rice flour)
pinch of cinnamon 
zest and juice of one lemon
1 tsp baking soda
1 tbsp apple cider vinegar 

1/2 cup blueberries (fresh or frozen)
1/4 cup brown sugar (for refined-sugar free: coconut sugar) 

Preheat the oven to 160 C

In a food processor mix the yoghurt, eggs, oil and honey until smooth.

Add the flour, cinnamon, lemon zest, lemon juice, baking soda and apple cider vinegar and pulse until well combined.

Pour mixture into a greased muffin tray and top with blueberries and sprinkle with sugar.

Bake for 20-25 minutes or until a fork comes out clean.

Let cool before nom nom.