With a slightly crisp outer layer and a deliciously soft middle, these Gluten Free Lemon Blueberry Muffin Tops are packed with lemon zest, cardamom and plump blueberries. Also dairy free, these baked goods are delicious for a weekend breakfast with a cup of your favorite coffee.
Ingredients
- 1/2 cup All-Purpose Gluten Free Flour
- 1/2 cup Almond Flour
- 1/4 cup Granulated Sugar
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/8 teaspoon Salt
- 1/4 teaspoon Cardamom
- 1 Egg beaten
- 2 tablespoons Coconut Milk
- 3 tablespoons Coconut Oil melted
- 1 teaspoon Pure Vanilla Extract
- zest from one whole and juice from half a Lemon
- 1 cup Fresh Blueberries
Instructions
- Preheat oven to 375 degrees.
- Add gluten free all-purpose flour, almond flour, sugar, baking powder, baking soda, salt, and cardamom to a bowl and stir well.
- Then add in the beaten egg, coconut milk, coconut oil, and vanilla extract and mix well with a spoon.
- Add in the lemon zest and juice and blueberries and gently fold in so blueberries don’t break.
- Then, pile 4 roughly equal mounds of dough onto a baking tray – making sure they are spaced far apart.
- Bake for 30-32 minutes.
- Let cool and enjoy.
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Nutrition
Serving: 1g | Calories: 426kcal | Carbohydrates: 54g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Cholesterol: 47mg | Sodium: 290mg | Fiber: 4g | Sugar: 24g
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