Lemon Blueberry Muffins
The sweet and sour muffins we know you'll devour
Gluten Free
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Snack
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Serves 12
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Over 30+ mins
Are you trying to find something to satisfy that afternoon sweet craving of yours or something to accompany that hot cup of tea or coffee? Well, look no further than our lemon and blueberry muffins! These muffins are the perfect combination of sweet and sour and made with only nine ingredients, these babies are effortless to whip up.
Our favourite thing about these muffins are their versatility. We absolutely love that they are the perfect snack to take with you on the go, the ideal after school treat for the kids or a lovely addition to any picnic. These muffins can seriously do no wrong!
Method
Step 1
Preheat the oven to 180°C (350°F) and line a muffin tray with 12 patty pans or baking paper.
Step 2
In a mixing bowl, whisk together the eggs, 2 tbsp lemon juice and 1 tbsp lemon zest, the almond milk, yoghurt and rice malt syrup.
Step 3
Then, add the flour, almond meal and baking powder to the mixture and stir with a wooden spoon until combined. Gently fold through the blueberries.
Step 4
Evenly distribute the mixture between the patty pans and transfer tray to the oven. Bake for 20-24 minutes or until the muffins are golden brown and cooked through. Store in an airtight container for up to 3 days.
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