Blueberry Lemon Muffins

Good Enough for your Gluten-Filled Friends!

Blueberry Lemon Muffin

Blueberries are in season and this is a fantastic way to use them! These are easy to pull together, totally vegan, refined sugar free, oil free, and gluten free. The maple lemon butter kicks it up to a whole new level and the grass-fed butter can easily be replaced with vegan butter.

Blueberry Lemon Muffins (vegan, gluten free, refined sugar free) Servings: 8 muffins

Ingredients Blueberry Muffins:

  • 1 cup almond flour
  • ¾ cup gluten free oat flour (if using homemade make sure it is finely ground)
  • ¼ tapioca flour
  • 2 teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ½ cup full fat coconut milk
  • ¼ cup maple syrup
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • ½ lemon zested
  • 1/2 cup fresh blueberries

Maple Lemon Butter:

  • 3 tablespoons grass-fed butter
  • 3 teaspoons maple syrup
  • ¼- ½ teaspoon lemon zest

Instructions

  1. Preheat the oven to 350 degrees and line a muffin pan with cupcake liners.
  2. In a medium sized bowl, whisk together the coconut milk, maple syrup, vanilla extract, and lemon zest.
  3. In a small bowl mix, together all the dry ingredients and add to the wet ingredients.
  4. Fold in the blueberries.
  5. Spoon the batter evenly into a cup or liner and bake for 20-25 minutes (mine took 22 minutes).
  6. While the muffins are baking, mix together the butter, lemon and maple syrup until combined (can mix by hand or use an electric mixer).
  7. Serve the muffins with a dollop of maple lemon butter on top and enjoy!
recipes   gluten-free   egg-free   paleo  


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