Do your kids come home from school starving? Yea, mine too!!!
I usually have dinner ready after school but sometimes I have to give them a quick snack while they wait. The other day they arrived completely famished, so I gave the boys these gluten-free blueberry lemon muffins. They are so beautiful and taste even better than they look. Oh, and don’t get me started on how the smell of them baking filled the whole house with deliciousness. I almost had to sneak a taste.
Keeping frozen blueberries in your freezer at all times makes this, and other dishes, a cinch to make on the fly. No matter how many containers of fresh blueberries I buy, they don’t last more than a day in this house. I love blueberries because they are packed full of antioxidants and this little berry can be used in different recipes both sweet and savory. So they are a good thing to always have on hand.
Did you know that when you buy frozen fruits and veggies you are getting the max nutrition from them since they are picked and packaged in their “prime” rather than having to wait to be transported and delivered and then hang out in your store which leaves lots of time for those nutrients to be lost? Topped with Museli, which is a blend of oats, seeds, nuts and sometimes dried fruit, it has additional nutrients and yumminess in every bite. So, you see why I’m telling you to take the first opportunity you have, to make these muffins?! Happy baking!
Gluten-free Blueberry Lemon Muffins
- 2 1/2 Tbspn Coconut oil, melted
- 1/2 cup Honey
- 1/2 Lemon, zest
- 3/4 cup Unsweetened coconut yogurt
- 1 Egg
- 1 1/2 tspn Baking powder
- 1/2 tspn Baking soda
- 1 1/2 cups Gluten-free flour I use Trader Joe’s all purpose gf flour
- 1 1/2 cups Frozen blueberries (defrosted, without liquid)
- 1/8 cup Muesli I like the one from Trader Joe’s
Mix coconut oil, Honey, lemon zest, coconut yogurt and egg until smooth.
Add the baking powder and soda, salt and gf flour.
Add in blueberries.
Spoon into greased (use coconut spray or melted coconut oil) muffin tin.
Top each one with a sprinkle of muesli.
Bake on 350 for 30 minutes.
Let cool before removing from muffin tin.