Lemon & Blueberry Muffins

There is a fabulous Lemon & Blueberry loaf recipe on the Joy of Baking website which has proved very popular with my family and friends.  So I decided to experiment and come up with a healthier version – these muffins are the result.  

Lemon & Blueberry muffins

Lemon & Blueberry Muffins
Yields 8
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 50g (1/2 cup) coconut flour
  2. 1 Tbsp xylitol
  3. 1 tsp baking powder
  4. 1/2 tsp bicarbonate of soda
  5. 4 eggs
  6. 6 Tbsp coconut milk (feel free to substitute with another non-dairy milk)
  7. 25g (1/4 cup) coconut oil, melted
  8. Zest and juice of 1 lemon
  9. 1 tsp vanilla extract
  10. 75g (3/4 cup) fresh or frozen blueberries
Instructions
  1. Pre-heat the oven to 180 C(350 F)
  2. Place 8 paper muffin cases in your muffin tin.
  3. In a bowl mix together the coconut flour, xylitol, baking powder, bicarbonate of soda and lemon zest.
  4. In a separate bowl whisk the eggs. Add the coconut milk, half the lemon juice and vanilla extract and whisk together.
  5. Combine the wet and dry mixtures and mix well to make smooth batter.
  6. Carefully fold the blueberries into your batter and then spoon into the paper cases, about 3/4 full.
  7. Bake in the oven for 20-25 minutes until an inserted sharp knife comes out clean.
  8. When cooked, remove from the oven and prick the top of your muffins with a fork or skewer. Carefully spoon over the remaining lemon juice and leave to stand for 10 minutes. Remove from the muffin tin and cool on a wire rack.
SharonSnowdon.com http://www.sharonsnowdon.com/
 

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