INGREDIENTS
2
& 1/4 cups gf all purpose flour
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
kosher salt
1 cup
plain yogurt (I used Green Valley Organics lactose free, any dairy or dairy free will work)
1/3 cup
room temp (not melted) coconut oil
2
beaten large eggs OR 4 Ener-g egg replacer eggs
1/2 cup
honey OR maple syrup
1 tsp
lemon zest
1 1/2 tbsp
lemon juice
2 tbsp
finely chopped fresh mint
1 cup
blueberries
1/4 cup
gf all purpose flour
2 tbsp
raw sugar
2 tbsp
cubed cold butter or butter substitute (I used Earth Balance)