Lemon Blueberry Muffins
There is just something about fresh muffins sitting on the counter that invite conversation and connection. Throw in a cup of tea and what could be better! They are gluten free, dairy free and offer up the antioxidant benefits of the blueberries, the selenium and magnesium from the coconut milk and the nobiletin, a dietary flavonoid known to have many health benefits, from the peel of the lemon.
Lemon Blueberry Muffins
Christie Lewis – Root Holistic Nutrition
Makes 12 muffins
Prep Time: 15 minutes
Cook Time: 20 – 25 minutes
Total Time: 35 – 40 minutes
2 cups almond flour
3/4 cups coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
2/3 cup raw, unpasteurized honey
2/3 cup organic coconut oil, melted
4 large organic, free range eggs
1/2 cup full-fat organic coconut milk
2 tablespoons organic apple cider vinegar
Zest of 1 organic lemon
1 1/2 teaspoons organic lemon juice, freshly squeezed
1 1/2 cups organic blueberries, rinsed in a sieve with cold water if frozen
Directions:
- Preheat oven to 350°F.
- Once coconut oil has melted remove from heat, add honey to oil. Stir to combine and soften honey. Set aside.
- In a medium mixing bowl sift almond flour, coconut flour, baking soda and sea salt. Stir to combine.
- In a separate bowl gently mix eggs. Add eggs to honey and oil mixture. Whisk to fully incorporate. Add coconut milk, cider vinegar, lemon zest and lemon juice. Using wooden spoon to fully mix.
- Make a well in centre of dry ingredients. Pour liquid ingredients into well. Using a wooden spoon, gently stir until just combined.
- Gently add blueberries and fold to incorporate.
- Divide batter among muffin tin with liners. Fill to 3/4 full.
- Bake for 20-25 minutes or until browned and toothpick in centre comes out clean.
Freezing:
- Extra muffins can be frozen in air-tight container for up to 1 month
