Buttermilk Blueberry Einkorn Muffins

Preheat the oven to 375 degrees; grease muffin tin liberally with coconut oilIn a large bowl, mix together all the dry ingredients plus the lemon zest. Refer to note # 3 regarding brown sugar.If you haven't done so already, melt your coconut oil on the stove or in the oven.In a separate bowl, whisk egg, add buttermilk, vanilla bean paste, and melted coconut oil. Mix well because the vanilla bean paste is thick and requires extra mixing.Pour the wet ingredients into the dry ingredients and fold with a spatula. Do this only until it's combined (where you don't see much dry flour anymore). Over mixing with cause the muffins to be tough.Dump blueberries in and fold a couple times to combine.Using an ice cream scoop, fill each muffin tin pretty much all the way. You will have enough batter to make 12 muffins.Bake for 20-25 minutes; check doneness with a tooth pick coming out clean. My oven cooked my muffins in exactly 20 minutes.Place muffin tray on a wire rack for 10 minutes; then pop muffins out of tin and place on wire rack to cool completely.Freeze half for quick meals later; reheat by placing muffin in a 350 degree oven for 10 minutes