INGREDIENTS
120 g (1 cup) gluten-free flour
1 tsp baking powder
1/2 tsp baking soda
A pinch of salt
Zest of 1 lemon
7 g (1/2 tbsp) coconut oil, melted
1 egg white, at room temperature
1 tsp vanilla extract
90 g (1/4 cup) maple syrup
60 g (1/4 cup) lactose-free yoghurt
30 ml (2 tbsp) lactose-free milk
30 ml (2 tbsp) lemon juice
100 g (1 cup) blueberries
INSTRUCTIONS
Pre-heat the oven to 180 degrees Celsius.
Mix the gluten-free flour, baking powder, baking soda, salt and lemon zest together in a bowl.
In a separate bowl whisk together the coconut oil, egg white and vanilla extract. Stir in the maple syrup and the yoghurt until you get a smooth mixture. Finally, stir in the lemon juice.
Stir the flour mixture into the liquid mixture until everything is just combined. Pour in the milk, while stirring. Fold in the blueberries.
Divide the batter over six muffin cups and bake them 20-25 minutes in the oven. The muffins are done when a toothpick comes out clean. Leave the muffins to cool in the tin for 10 minutes, take them out and leave them to cool down further.
Enjoy!
