Coco Zest Blueberry Muffins

Ok, ok, not to worry I'm still designing by day, and frocktailing at night, but ever so often after my morning workout, I like to indulge in freshly baked breakfast from my own personal library of recipes.

This one in particular is one of my favorites because it is a carefully planned recipe that I created using great, healthy ingredients. There's a secret technique here that gives the muffin a savory, fluffy bite without wet runny blueberries.

So, if you have an hour to spare, then let's go...

Ingredient List:

1 1/2 cup fresh or frozen organic blueberries
2 tblsp blue agave nectar

Zest of one large lemon
1 tblsp unsweetened shredded coconut
1 teasp blue agave nectar

2 1/2 cups unbleached white whole wheat flour (King Arthur brand)
2 1/2 teasp baking powder
1 teasp salt

2 eggs or egg whites
1 cup blue agave nectar
2 tblsp organic unrefined virgin coconut oil (Benefits of Coconut Oil)
5 tblsp or 2 mini cups applesauce
3/4 cup skim milk
1 1/2 teasp vanilla extract
1/2 cup frozen organic blueberries

Preaheat oven to 375'
Now here comes the secret technique. Heat on medium blueberries and 2 tblsp of agave until most of moisture evaporates. Set aside to cool.
And in case you haven't realized, you just made blueberry jam. Mix more than the recipe requires and add a 1/2 tsp of lemon juice to store for another baking sesh' and your pb&j sandwiches. (Store excess jam in refrigerator)





Mix grated lemon zest, shredded coconut and teaspoon agave to a crumbly texture and set aside.





Sift together flour, baking powder and salt and set aside.

Beat eggs with cup of agave, incorporating air into the mixture.
Add applesauce, milk, melted coconut oil and vanilla to egg mixture and mix.
Gradually pour wet ingredients into dry ingredients slowly and carefully mixing ingredients. Add blueberries and combine. Do not over mix until smooth.






Share into muffin cups and spoon small amounts of blueberry jam on top of each batter in cups. Swirl in with small sticks or toothpicks like you would a marble cake.






Sprinkle lemon coconut zest evenly on top of each muffin.







Bake on middle shelf 23-25 mins. Remove and cool on a wire rack.

Enjoy!

Storing:
I like to put leftover muffins in a closed plastic container or ziploc and refrigerate for up to 5 days. When you are ready to eat them, pop them in the microwave and toaster oven for almost fresh coco zest muffins.