Healthy Lemon Blueberry Muffins
I’m an absolute sucker for muffins. Any time we go to a café and decide to order something special with our coffee, there’s a fifty percent chance I would order an almond croissant and fifty percent it would be a muffin of the day. It really only comes down to the flavour combination. If there’s lemon and blueberry, I’m certainly in. And because we recently had another lockdown, I’ve decided to create a healthy gluten, sugar and dairy free version of Healthy Lemon Blueberry Muffins at home and create that feeling of “treating ourselves”.
And also, I’m still having an amazing supply of beautiful home-grown organic lemons and limes from my father-in-law, so it would be a shame not to use these properly. And I actually love baking with citrus fruits, especially with lemon zest. It gives life even to the most boring plain sponge cake. Add a little vanilla and you are already creating magic.
But using lemon zest from the store-bought lemons isn’t exactly the best as it is usually full of pesticides and other chemicals. Unless you can afford to buy organic the whole time, which is unfortunately not my case.
But don’t worry, if you don’t have a garden with citrus fruit and organic is out of your reach, you can definitely use store-bought lemon fruit zest in your baking too. But make sure you give this fruit a good wash to reduce the chemicals as much as you can.
Other citrus recipes you might like:
- Lemon Coconut Slice
- Lemon Poppy-Seed Muffins
- Dairy Free Lime Pie
- Lime Bites
- Orange Chocolate Rum Balls
- 4 eggs
- ¼ cup fresh lemon juice
- 1 tbsp grated lemon zest
- ¼ cup coconut cream (the thick part)
- Granulated sweetener of choice (I used 3 tbsp of stevia blend, but for example coconut sugar, monk fruit, xylitol etc. would work as well)
- Vanilla (I used few drops of Vanilla stevia drops)
- ⅓ tsp baking powder
- Pinch of cinnamon
- 1 cup cashew meal
- ½ cup coconut flour
- 1 cup frozen blueberries
- Place the eggs, lemon juice and zest, coconut cream, sweetener, vanilla, baking powder and cinnamon into a blender and blend together until frothy.
- Pour the mixture into a bowl and stir in the cashew meal and coconut flour, making sure there are no lumps in the mixture.
- Gently stir in the blueberries.
- Spoon the muffin mix into a greased muffin tray.
- Place the tray into preheated oven at 175C and bake for 40-45 minutes.
- You can dust the muffins with coconut flour to create the icing sugar effect. Or of course you can use actual icing sugar or sweetener if you wish.
- Store the muffins in a fridge for up to 5 days.