Lemon Blueberry Muffins – Gluten Free!
I LOVE to do a lot of cooking with Essential Oils and this recipe has been a great one. I use this recipe to make ahead and freeze to bring to work for an easy and healthy breakfast!
These Lemon Blueberry Muffins are a staple in our house, especially during the spring and summer months when I can find juicy, plump blueberries from my Mom and Dad’s Blueberry Farm.
Not only do we get the, what I feel are the BEST blueberries around (not being impartial at all LOL!), we get to make such wonderful memories with family. We literally go on a blueberry picking mission (grand kids included)!
When blueberries are out of season and cost an arm and a leg, I use frozen blueberries. They work well, but fresh is always best, right? 🙂
Lemon Blueberry Muffins – Gluten Free!
Ingredients
- 1/2 cup honey or maple syrup
- 1/2 cup raw/organic butter, melted or coconut oil, melted or partially melted (Pick either the butter or coconut oil. I used butter)
- 1 egg
- 2 cups gluten free all-purpose flour
- 1 tsp baking soda
- 2 tsp non aluminum baking powder
- 1/2 tsp pink Himalayan sea salt
- 1 cup unsweetened or unsweetened vanilla almond, coconut or other nut milk
- 8 drops lemon essential oil Use only PURE essential oils such as doTERRA
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 375
- Combine natural sweetener and butter or coconut oil together in large bowl or electric mixing bowl
- Mix together dry ingredients – flour, baking soda, baking powder and sea salt in a mixing bowl and set aside
- Beat egg in mixing bowl
- Alternate milk and dry goods alternatively and while that is mixing add the essential oil. Make sure it is thoroughly mixed but do not over mix
- Fold in the blueberries by hand
- Fill coconut oil sprayed muffin tins or line the muffin tins with papers and do not spray them
- Fill muffin tins or papers about â…” full
- Bake for 20-30 minutes
These muffins freeze well. Once out of the oven, let them cool, freeze and enjoy later! To reheat use conventional or convection oven at 325 degrees for 15 minutes or pop in the microwave for 45 seconds on 50% power.
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