Gluten free blueberry lemon muffins

    (12)
    1 hour 10 min

    These gluten free blueberry and lemon muffins with a coconut lemon glaze are made with ground almonds instead of flour.


    1 person made this

    Ingredients
    Serves: 12 

    • Muffins
    • 3 egg, at room temperature
    • 120ml coconut oil, melted
    • 55g coconut sugar
    • 1 lemon, zested
    • 1 teaspoon lemon extract
    • 3/4 teaspoon sea salt
    • 1/2 teaspoon bicarbonate of soda
    • 1/4 teaspoon baking powder
    • 175g ground almonds
    • 150g fresh blueberries
    • Glaze
    • 120ml coconut butter, melted
    • 120ml raw honey
    • 1 lemon, juiced

    Method
    Prep:10min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Line one muffin tray with paper cases.
    2. Whisk eggs, coconut oil, coconut sugar, lemon zest and lemon extract together in a bowl. Sift salt, bicarbonate of soda and baking powder together in a separate bowl; stir in ground almonds using a rubber spatula. Mix egg mixture into almond mixture until batter is smooth; fold in blueberries. Scoop up mixture using an ice cream scoop and place in paper cases, filling about 3/4-full.
    3. Bake in the preheated oven until a skewer inserted in the centre comes out clean, 30 to 35 minutes. Cool the muffins.
    4. Mix coconut butter, honey and enough lemon juice together in a bowl until smooth; drizzle over muffins once they have cooled down.

    Note:

    Butter or ghee can be used in place of the melted coconut oil in the muffins.

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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (10)

    by
    8

    For a flourless muffin, they were pretty good. The texture was more like a cornmeal muffin, and I wished for more of a lemony flavor. The brown color is from the almond flour and the coconut sugar. The glaze adds some much-needed moisture, and I would like more lemon in the glaze, too.  -  13 Jan 2015  (Review from Allrecipes US | Canada)

    by
    2

    I didn't care for this recipe. Followed recipe as it. Too oily. All of the blueberries dyed the bottom of the muffins blue, which in and of itself is not a bad thing, but the bottoms were just a mushy oily mess.  -  23 Jun 2016  (Review from Allrecipes US | Canada)

    by
    1

    These are delish! I went hunting for a lemon muffin and this pulled up!! so glad that it did, it is a keeper! I made these with flax eggs -bc I ran out of eggs- (Flax egg is 1 Tablespoon flax to 2.5 Tablespoons water- and let congeal for a few minutes.) and kept the rest of the muffin to recipe. I would agree that you can decrease the coconut oil. However, even completing the recipe as is, my 3 children , neighbor and husband all wanted more. We ate the dozen that it made instantly and all saddened to realize these healthy muffins were gone. I did go with a slightly different glaze, just because, it was easier for me. I think I will be making some more tomorrow... or maybe tonight. 5 stars if decreased coconut oil.  -  19 Nov 2015  (Review from Allrecipes US | Canada)

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