Lemon Blueberry Muffins – Gluten Free!
Servings: 6
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 ⅔ full
- Bake for 20-30 minutes