These blueberry muffins are deliciously light and soft, full of blueberry and lemon flavour, and can be made in 1 bowl, in under 10 minutes.
I used a homemade gluten free flour mixture (just ground up some oats, buckwheat and quinoa), but these also work with all purpose flour, and probably with whole wheat or a gluten free mix as well. For sweetener, I went for coconut sugar. I tried it before with maple syrup, but the result was a little to dense for a muffin. Lemon zest adds tang and extra flavour. The texture and flavour are amazing!
Enjoy one of these muffins for breakfast, or as a morning or afternoon snack. Let me know if you try them, by tagging them #peacemealxo on instagram.
- 1 tbsp chia seeds + 3 tbsp water
- 1¾ cups flour (I used ½ a cup oat flour, ½ cup buckwheat flour, and ¾ cup quinoa flour)
- ½ cup coconut sugar
- pinch of salt
- 3 tsp baking powder
- 1 cup almond milk
- ½ cup melted coconut oil
- 1 tbsp lemon zest
- 1.5 cups frozen blueberries
- 1 tbsp extra coconut sugar for topping.
- Preheat oven to 375 F and line a muffin tray
- In a small cup, mix chia seeds and water and let sit until it thickens (2-3 minutes)
- In a large mixing bowl, stir together the flour, coconut sugar, salt and baking powder.
- Add the almond milk, chia mixture, lemon zest and coconut oil, and stir until combined. Stir just until no more flour is visible. Do not beat.
- Lightly stir in the frozen blueberries
- Pour into muffin cups, filling each cup to the top.
- Sprinkle a pinch of coconut sugar on top of each muffin (optional)
- Bake for about 20 minutes or until tops start to brown.