These extremely Moist Lemon Blueberry Muffins are so easy to make, filled with fresh lemon and blueberry flavor, and made with no butter or refined sugar! The BEST muffins ever!
The other day a friend of mine sent out this message to me and a couple of friends
“Over and over this weekend I have been thinking about the ‘sources’ we have in our life. There are so many more than even just a few years ago, TV, radio, instagram, facebook, blogs, etc. etc. How much of what we are being ‘fed’, hearing, seeing, believing is from God? How much of our ‘airtime’ do we give him? How much of our ‘airtime’ do we give those other things?”
To be honest. When I first read that I thought. I’m a food blogger. I HAVE to be on social media in order to market myself. I need to post on facebook, respond to comments, post on instagram …. This doesn’t really apply to me. But deep in my heart I knew there was a Holy Spirit gut check going on.
I just didn’t want to face it at the time.
Oh.. but don’t worry. When God is trying to tell you something and you don’t listen the first time, he is faithful to say it again. 🙂
I had Bible Study yesterday and about halfway through the lesson the teacher starts talking about … wait for it … “our sources.” What things are taking up our time? Do you find yourself scrolling through Facebook or Instagram instead of praying? Or turning on the TV instead of reading your Bible?
If those are the things that are taking up our “airtime” or the things that are filling our minds how much room do we have for God?
This time, I listened. I started to pray and ask the Holy Spirit to show me if there was anything I needed to hear in this. Immediately he brought to mind social media. Ughh….
Yes, I am a food blogger. And yes I do need to be ‘active’ on social media. However, I DO NOT need to go on to puff my chest up and see how many hearts I got for a post on Instagram or how many likes or comments I got on Facebook. How much time I waste just looking at those things! Guilty as charged.
It made me think. If I feel like I’m in a drought with the Lord and I don’t feel his presence. What am I filling my “airtime” with? Am I scrolling through Facebook or Instagram aimlessly, am I watching a TV show that I’m not engaged in? Or … am I choosing to spend time with the Lord and allowing him to fill me with things that are good and true?
Needless to say, I was convicted. Even while writing this post I have been tempted to look at Instagram probably about 4 times just to see if anything “changed” .. but I resisted. Those things don’t need to be my “time fillers” … the Lord needs to be my “time filler.” I want him to fill me with kindness, love, feelings of worthiness, and to speak life over me. Not fill myself with thoughts of unworthiness, self doubt, striving, or comparison when I look at social media.
What are your sources and what are they telling you?
Ok, just some thoughts for today that I wanted to share with you sweet friends.
Now, on to the recipe! 🙂
Who doesn’t like a good Blueberry Muffin. The problem I’ve found with muffins is when they are really moist, it means that they are usually loaded with oil. Which means not so good things for the waist line.
These Lemon Blueberry Muffins are extremely moist but from good things like coconut oil, applesauce, honey, lemon juice, and yogurt. They are butter and refined sugar free and the absolute perfect sidekick to your morning cup of joe! I promise!
These Muffins are easy to make, come together in less than 20 minutes, and are only 172 calories per serving! The best kinda way to start the morning, delicious warm blueberries bursting in your mouth! YUM!
Bon Appetit my friends!Print
- 2 cups white whole wheat flour
- 1/3 cup honey
- 1/3 cup coconut oil, melted
- 1/3 cup unsweetened applesauce
- 1/4 cup plain greek yogurt
- 1 egg
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Preheat oven to 375.
- In a large bowl, add honey, coconut oil, applesauce, greek yogurt, egg, fresh lemon juice, and vanilla extract.
- Using a fork mix until combined.
- Add in white whole wheat flour, baking soda, cinnamon, and salt. Using a spatula, mix until wet and dry ingredients are completely combined!
- Fold in the blueberries.
- Line each muffin tin with a cupcake liner (or spray with pam so muffins don’t stick to pan if not using liner).
- Fill each muffin tin ¾ of the way full.
- Bake for 15-17 minutes. Serve
- Serving Size: 1 muffin
- Calories: 172
- Sugar: 11 g
- Sodium: 213 mg
- Fat: 7 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 17 mg
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!