Lemon-Blueberry Muffin Cookies

I’m always looking for something new, especially when it comes to baking.

These muffin cookies may not be out of this world in terms of being innovative or different, but they’re a fun, fresh breakfast twist on the regular old chocolate chipper. I’d save the recipe and use it again for a brunch party or even a breakfast-for-dinner kind of night.

And if you don’t like blueberries or lemon, you can always mix up the flavor combinations a bit. You could sub lemon for freshly-squeezed orange juice and pair with dried cranberries or almonds? Or maybe pear juice and crushed blackberries? Yum!


6 T white whole wheat flour

1 t stevia

dash of cinnamon, salt

1 flax egg (1 t flax mixed with 2-3 t water)

1 T Greek yogurt of choice (I used lemon-flavored yo)

squeeze of lemon juice

2 T nondairy milk

splash of vanilla


-Preheat oven to 375 degrees. Lightly grease a cookie tin (or muffin tin if you would like 1 big or 2 medium-sized muffins). Set aside.

-In a medium-sized bowl, combine all dry ingredients. Push dry to one side of the bowl and combine the remaining wet ingredients on the other side. Blend the two together.

-At this point, you can either fold the blueberries in now. I like to place mine right on top–to look sort of like traditional chocolate-chip cookies.

-Bake for about 10 minutes or until firm. Serve warm for breakfast or dessert.

Chewy Lemon-Coconut Candy Balls

If you’re ever in the mood for a sweet and tangy, candy-like dessert, I highly recommend this one.

I found this No-Bake Lemon Ball recipe on Snack Girl’s site. Originally, it made 14 or more.

I’ve refigured and resized, and now you can have three super sweet candy balls anytime you want.


-2 T sliced almonds

-2-3 T pitted dates (about 5-6)

-twist of lemon juice

-1-2 T shredded coconut


-Toss the dates and almonds in your food processor. Process on the “shred” setting for a minute or so. Then squeeze lemon juice over the top. Process once more.

-Scoop out the mixture and form into little balls. If they aren’t sticking enough, you can can squeeze more lemon over the top or a few drops coconut oil.

-Roll the candies in the shredded coconut.

I dropped these atop a bowl of frozen vanilla yogurt, and it made for a phenomenal pairing! I’d be interested to hear what serving ideas others have.

Grain-Free Lemon Poppyseed Muffin

As I celebrated my 23rd birthday this year in the twin cities with my boyfriend’s family, I did a lot of shopping. Ikea is in Minneapolis. If you follow my blog, you know I love all things Swedish. Ikea is no exception. A trip was in order.

What caught my eye this time was a set of flower-bud silicone cupcake/ muffin cups. They were adorable. Innovative. Perfect for my addiction to baking single lady muffins and cupcakes.

I tried to convince myself I didn’t need them, but Mary, my boyfriend’s mother who is super sweet, tried to convince me otherwise.

I’m frugal and hard to convince, but she threw them in the cart and got them for me. How sweet 🙂

Anyway, for my first trial bake with my new silicone cups, I tried this grain-free lemon doughnut recipe from Healthful Pursuit. Of course, I adapted it, turning it into a single-serving version and a muffin. I’ve never been a fan of doughnuts, really. A soft, fluffy muffin is always more desirable in my mind.


2 T coconut flour

1 T almond flour (or spelt)

pinch of salt and baking soda

.5 T stevia

1 T applesauce

1 T organic vanilla yogurt

1/2 an egg, mixed

splash of vanilla

4 squeezes of lemon (that’s half of a round, or a twist)

1 t poppyseeds

optional: lemon zest


-Preheat oven to 350 degrees. Lightly grease whatever muffin tin or dish you choose to bake with (because you could make the same recipe in doughnut maker or shaper, too!). Set aside.

-In a small bowl, combine all dry ingredients; then mix together remaining wet ingredients. Combine the two.

-Transfer to prepared dish. Bake for approximately 8 minutes.

Serve warm, if you like, with organic preserves, maybe? Or vegan cream cheese? Cool whip? I had mine plain, and it was plenty flavorful on its own.

Solo Lemon Cupcake

When life gives you lemons, bake something.

That’s a fantastic philosophy, I think.

Lemon pies and lemon bars and lemon poppy-seed muffins have never appealed all that much to me. I’m more of a vanilla & chocolate girl. I like the rich stuff.

But I was bored with my normal routine. For once, I found myself craving cake that was light and sweet, not rich.

For those very rare cravings, I have a new light friend–who just so happens to have double appeal to me since I love the color of…

Bright, yellow lemons!

Pretty, right? Even if you’re not a fan of lighter, fruit-flavored cakes, you’ve got to admit that this one is darling.

The recipe, created entirely by Chocolate-Covered Katie (I made no changes this time), is one of her many single-lady cupcake recipes, i.e. cupcake for one.

To make a single-lady cupcake or muffin, follow these directions:


(makes just one cupcake)

  • 3 tbsp flour (30g) (See directions for flour notes)
  • heaping 1/16th tsp salt
  • 1 tbsp applesauce, oil, pre-melted margarine (I used French vanilla yogurt), or a combination
  • 1 tbsp plus 1 tsp liquid (milk of choice or water)
  • 1/4 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1 to 1 1/2 packets of stevia should be about right. If you use liquid sweetener, cut back a tiny bit on the other liquid.)


-Preheat the oven to 330 degrees.

-Mix the ingredients and pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Bake for about 10 minutes or so.

-Alternatively, you can cook in the microwave, in a greased mug or ramekin. (Microwave times will vary, depending on the flour you use and the strength of your microwave.

For a lemony twist

Ingredients for Lemon Cake

  • 1/4 tsp lemon juice (or try lemon extract)
  • pinch lemon zest
  • olive oil
  • ingredients for Single Lady cupcake


Follow the instructions for the Single Lady Cupcake, but add in lemon juice and reduce other liquids a bit. Katie recommends subbing half of the oil/ applesauce/ margarine part with olive oil, but I subbed all with French vanilla yogurt because I think it gives the smoothest, richest overall flavor and texture.

-Also add a little lemon zest, which you can do with a knife if you’re careful

Katie also blogs about a glaze, which I didn’t try, but I’ll post below because I’m sure it would be very good if you like glazes.

Easiest-Ever Lemon Glaze

  • 1 part lemon juice
  • 1 part sugar
  • optional: a few drops lemon extract

Microwave for 30 seconds, or warm in a saucepan on low heat, stirring until the sugar dissolves.

I hope you enjoy this cupcake as much as I did.