These gluten-free lemon blueberry muffins are based on healthy, whole food ingredients like almond flour and coconut flour, sweetened with pure maple syrup. This recipe is dairy free, refined sugar free and gluten free.
Preheat the oven to 170 degrees Celsius. Line a 12-whole muffin tray with cupcake papers.
In a large bowl sieve the coconut flour, tapioca starch and baking powder. Add the almond meal and whisk to combine.
100 g tapioca starch, 50 g coconut flour, 9 g baking powder, 305 g almond meal
Add the eggs to a medium sized mixing bowl and whisk to combine. Add the coconut oil, pure maple syrup, apple cider vinegar, lemon zest and vanilla extract and whisk to combine.
4 large eggs, 160 mL coconut oil, 12.5 ml Apple cider vinegar, 12.5 ml vanilla extract, 1 tablespoon lemon zest, 160 mL pure maple syrup
Pour the wet ingredients into the dry ingredients and mix until well combined. Add the blueberries and fold through.
1 ½ cups blueberries
Use an ice cream scoop to spoon batter into papers so that it fills ⅔ of the way up. (This recipe makes approximately 9 cupcakes depending on how large the cupcake papers are).
Place into the oven and bake for 30 minutes or until golden brown and cupcake springs back when pressed gently in the centre. Once baked, remove from the oven and allow to cool for ten minutes in the tin before transferring to a wire rack to cool completely.
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Notes
Storage
Once cooled, store Lemon Blueberry Gluten Free Muffins in an airtight container on the countertop for a maximum of one day before transferring to the fridge or freezer. If freezing, the muffins are best warmed slightly in the microwave once defrosted.