Blueberry Lemon Muffin recipe!



Blueberry Lemon Muffins – 2 Ways

These are scrumptious and worth a try. Monday Muffin winners!

Gluten, Dairy & Sugar Free version:

· 1 cup Coconut Flour

· 1 tsp Baking Powder

· ¼ tsp pink salt

· ¼ cup Dairy Free Spread

· ½ cup Coconut Sugar

· 1 tsp Lemon Zest

· 1 Egg

· ½ tsp Vanilla extract

· 1 tbsp Lemon Juice

· ¼ cup Coconut Milk

· ½ cup Blueberries

Regular Version:

· 2 cups Plain Unbleached Flour

· 1.5 tsp Baking Powder

· ½ cup of soft Butter

· 1 cup Sugar

· 2 tsp Lemon zest

· 2 Eggs

· 1 tsp Vanilla extract

· 2 tbsp Lemon Juice

· ½ cup Milk

· 1 cup Blueberries

Glaze:

· 1 cup Icing Sugar

· 2tbsp Lemon Juice

Directions:

1. Preheat oven & place muffin cases in tins.

2. Place flour, baking powder & salt in bowl and give quick whisk to incorporate.

3. Mix sugar with zest.

4. Beat butter & sugar together until light & fluffy.

5. Add eggs, vanilla, lemon juice & milk. Mix well. Then add dry ingredients and give quick mix.

6. Fold in blueberries and scoop mixture into muffin cases.

7. Place in oven and bake until golden.

8. Mix glaze and drizzle over their tops once muffins are cooled down. If you can wait that long.





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