Blueberry Muffins with zing

Blueberry Muffins with zing

Personal favourite as a quick grab and go brekkie; it’s great to scoff down while on the move, this cheeky muffin is easy on the waist line and it’s packs a great antioxidant punch from the mix of blueberries and tangy lemon. oh joys!


1/2 cup coconut flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
6 eggs *preferably free range
1/2 cup coconut oil, melted
4 tablespoons honey
1/2 tablespoon vanilla extract
zest of 1 lemon
2 tablespoons juice of lemon
1 1/4 cup blueberries * fresh or frozen

  1. Preheat the oven to 180 degrees celcius.
  2. In a small bowl, mix coconut flour, salt, and baking soda.
  3. In a separate bowl, whisk eggs, coconut oil, honey, vanilla, lemon zest, lemon juice until smooth. Stir in the dry mixture and blueberries until well incorporated.
  4. Grease a baking pan with coconut, pour batter into the baking pan and bake for 35-40 minutes until the muffins comes out clean when skewed with a toothpick.
  5. Let it sit cool before consuming, if you can resist.

*Feel free to substitute blueberries with any other berries of your liking.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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