Ingredients:

  • 1 ½ cups (180g) gluten-free all-purpose flour blend
  • ½ cup (100g) granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 large egg
  • ½ cup (120ml) unsweetened almond milk
  • ⅓ cup (80ml) melted coconut oil
  • 1 tsp vanilla extract
  • Zest of 1 lemon (approximately 1 tbsp)
  • 1 cup (150g) fresh or frozen blueberries

Instructions:

  1. Preheat the oven to 350°F (175°C). Line muffin tin with paper liners or grease with cooking spray.
  2. In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together egg, almond milk, melted coconut oil, vanilla extract, and lemon zest until combined.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. Avoid overmixing.
  5. Gently fold in blueberries, ensuring even distribution without crushing them.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  7. Bake in the preheated oven for 18-20 minutes, or until muffins are golden brown and a toothpick inserted comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.