Lemon Blueberry Muffins
- 1 bag Sweet Elizabeth’s Organics Muffin Mix (love already included)
- 1 lemon zested
- 2 Tbsp lemon juice,
- 4 eggs, farm fresh please
- 1 can 13.5 oz coconut milk full fat cause it’s good for you (In place of the coconut milk you can add 1/4 cup softened butter or coconut oil and 1 cup of water but I prefer the coconut milk.)
- 1 cup overflowing fresh or frozen blueberries, organic is best
Preheat oven to 350˚ and line 12 muffin holders.
In a large bowl combine the eggs, coconut milk (or fat and water), lemon zest and lemon juice.
Pour in the entire bag of Sweet Elizabeth’s Organics Mix and combine all ingredients.
Gently fold in the blueberries, then scoop into the lined holders. Bake muffins for 18-22 minutes.