You can’t go past a blueberry muffin. Soft, light, sweet and when you bite through a blueberry you know you’ve hit heaven. So I’ve created these gluten free blueberry muffins for you to enjoy with the whole family!
Buckwheat flour is gluten free and gives the muffins a gorgeous nutty taste. If you’re allergic to nuts, feel free to swap the almond milk for rice milk or coconut milk.
If you love these, you should check out my strawberry and almond paleo muffins. They are the dream.
Ready in 30 minutes
Preheat the oven to 180 C.
Mix the flour baking powder, cinnamon and vanilla pod together with a pinch of salt.
Blend the coconut oil and almond milk together in a food processor or smoothie maker. Pour into another bowl and stir through the maple syrup, lemon zest, juice, blueberries, dates and eggs, making sure to blend everything together really well.
Fold together the wet mix and dry mix before pouring into 12 muffin cases. Bake for 25 minutes until golden on the outside and cooked through.