Blueberry Lemon Poppyseed Muffins
Took me 4 times to nail these muffins, but they are absolute perfection! I love making them at the beginning of the week so that I can have them as a grab and go option, or if I have a little more time in the mornings eat them with nut butter and Greek yogurt. The flax seed meal makes them a little more filling than your regular muffin!
Yield: 9
Gluten Free Blueberry Muffins
Absolutely delicious gluten free blueberry muffins. They are great for grab and go breakfast or served with nut butter or over Greek yogurt.
Ingredients
- 1/4 cup coconut oil melted and cooled
- 2 eggs
- 2 tsp. vanilla extract
- 1/2 cup coconut sugar
- Juice of 1/2 lemon
- 1 tbsp. plain Greek yogurt
- 1/2 cup cassava flour
- 1/4 tsp. pink Himalayan sea salt
- 1/2 tsp. baking soda
- 1 tbsp. poppyseeds
- 2 tbsp. flax seed meal
- 1/2 cup frozen blueberries
Instructions
- Preheat oven to 350°F.
- Add coconut oil, eggs, vanilla, coconut sugar, lemon juice, and Greek yogurt in a bowl and whisk together.
- Add in cassava flour, sea salt, baking soda, poppyseeds, and flax seed meal and mix together with a spatula.
- Stir in the frozen blueberries and and then transfer the batter to a greased muffin pan.
- Bake for 14 minutes
