Lemon Blueberry Muffins
A delicious and healthy muffin recipe that you can make in advance, freeze, and enjoy throughout the week. Gluten-free and dairy free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 15 muffins 1x
Ingredients
1 cup gluten-free flour baking blend
1 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of sea salt
1/2 cup almond milk
1 tablespoon apple cider vinegar
1/4 cup maple syrup
1/4 cup coconut oil, melted
2 eggs
1 cup blueberries
zest of 1 lemon
Juice of 1/2 lemon
1 teaspoon vanilla
3 tablespoons coconut sugar
Instructions
Preheat the oven to 350 and line a standard muffin pan with liners.
In a small bowl, combine the almond milk and apple cider vinegar and set aside.
In a medium bowl, add the gluten-free flour, almond flour, baking powder, baking soda, and salt. Whisk to combine.
Stir in the remaining ingredients, adding the blueberries last.
Fill the muffin tins 3-4 of the way, and then bake for 15 minutes or until set. Allow to cool completely before freezing.