Go Back
Print
Grain-Free Blueberry and Lemon Muffins
Prep Time
10 mins
 
A healthy grain-free and gluten-free muffin recipe that is bursting with fruity and zesty flavour!
Author: Jemma Andrew-Adiamah
Ingredients
  • 2 cups quinoa flour
  • 1/2 cup coconut sugar
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 3/4 cups unsweetened almond milk
  • 1/4 cup full-fat Greek yoghurt
  • 1 tsp vanilla extract
  • 1 egg
  • zest of 1 lemon
  • juice of half a lemon
  • 1/2 cup of frozen blueberries (you can also use fresh)
Instructions
  1. Preheat the oven to 180 degrees and line a muffin tray with paper cases.
  2. In a bowl mix together the quinoa flour, coconut sugar, salt, lemon zest, and baking soda.
  3. Combine the wet ingredients (almond milk, Greek yoghurt, egg, lemon juice, vanilla extract) in a separate bowl and beat together.
  4. Add the wet ingredients to the dry ingredient and mix together until just combined.
  5. Stir in the blueberries being careful not to crush them.
  6. Portion out the muffin batter into the paper cases and knock out the air bubbles by tapping the bottom of the baking tray on the counter top.
  7. Bake in the oven for 20-30 minutes or until golden brown on top.
  8. Serve and enjoy!