Back in the day, before I switched to an unprocessed, gluten-free diet, I was a big fan of the blueberry mini-muffins sold at Whole Foods. They were the perfect dessert - light, fluffy, and sweet. However, now that I don't eat gluten, those muffins are off the menu. These gluten-free lemon blueberry muffins are, in my opinion, even more delicious than the gluten-full (and not-so-friendly to the digestive system) blueberry muffins from the grocery store.
Gluten-Free Lemon Blueberry Muffins
- 2/3 cup cassava flour (I use this brand)
- 1/4 cup arrowroot flour or tapioca starch (I use this brand of arrowroot flour and this brand of tapioca starch)
- 1/2 cup coconut milk
- 5 tbsp raw honey
- 1/4 cup lemon juice
- 3 tbsp coconut oil or ghee, melted
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/8 tsp salt
- 1 gelatin egg (1/4 cup water + 1 tbsp gelatin) or 1 egg (I use Vital Proteins gelatin)
- 3/4 cup fresh blueberries
- Preheat the oven to 350 degrees and line a muffin pan with parchment paper muffin cups.
- Combine the coconut milk, coconut oil, lemon juice, vanilla, and honey in a medium bowl and whisk together until smooth. Alternately, you could mix them in a food processor.
- In a large bowl, combine the cassava flour, arrowroot starch/tapioca starch, and salt. Then, add the dry ingredients to the wet ingredients in the large bowl. Stir until evenly mixed. If using a food processor, add the dry ingredients to the wet ingredients already in the processor and process on the "dough" setting.
- Add the egg into the mixture OR make a gelatin egg. To make a gelatin egg, pour the 1/4 cup of water into a bowl and gently sprinkle in the gelatin. Whisk until frothy. Add the gelatin egg to the batter and mix thoroughly.
- Gently fold the blueberries into the batter. Distribute the batter into the muffin cups, filling each cup approximately 3/4 of the way full.
- Bake the muffins for 25 minutes until the tops are lightly golden brown, or until a toothpick placed into a muffin comes out clean.
- After baking, let the muffins cool on a wire rack before serving. You can store the muffins in the fridge for a week or for up to 3 months in the freezer.
Let me know what you think of this recipe in the comments below!