2heaped teaspoons(2heaped teaspoons)baking powder(ensure gluten-free if necessary)
¼teaspoon(¼teaspoon)bicarbonate of soda (baking soda)
100g(1cup)blueberries (fresh or frozen) **
For the lemon syrup (optional):
2tablespoons(2tablespoons)lemon juice
4tablespoons(4tablespoons)maple syrup(or sub any other sweetener)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl with the lemon juice, lemon zest, maple syrup, vanilla and ground almonds. Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash more milk if it’s looking too dry.
Add the blueberries and fold in gently - make sure you don’t crush them.
Transfer the mixture between muffin cases in a muffin tin.
Bake in the oven for 15-20 minutes until risen and an inserted skewer comes out clean.
For the lemon syrup:
Whilst the muffins are baking, mix together the lemon juice and maple syrup.
Drizzle it over the muffins as soon as they’re out of the oven – it will soak into the muffins better when they’re hot.
These muffins taste best eaten on the day they’re made, but keep for a few days.
Notes
*You can alternatively use almond flour.**If using frozen blueberries, be careful when mixing them into the batter. Otherwise, the juice from the blueberries could bleed into the rest of the batter and spoil the colour of your muffins.
For optimum lemon flavour, I would recommend using fresh lemons (not ones that you’ve had sitting in your fruit bowl for weeks!) and organic ones if possible.
You have to be careful when baking with lemon juice as the acidity and lemon flavour can really vary depending on the lemons you use.
I would recommend tasting the lemon juice you’re using and adjusting the amount of lemon juice you use accordingly.
For the lemon zest, make sure you use unwaxed lemons.