Blueberry, Lemon and Olive Oil Muffins
by Canelle et Vanille
makes 12
1 cup (140 g) superfine brown rice flour
3/4 cup (90 g) millet flour
1/2 cup (50 g) almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons lemon zest
1/2 cup (100 g) natural cane sugar
1/4 cup (50 g) light muscovado sugar or light brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) unsweetened coconut milk
1 1/2 cups (210 g) frozen or fresh blueberries
3/4 cup (90 g) millet flour
1/2 cup (50 g) almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons lemon zest
1/2 cup (100 g) natural cane sugar
1/4 cup (50 g) light muscovado sugar or light brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) unsweetened coconut milk
1 1/2 cups (210 g) frozen or fresh blueberries
Preheat oven to 350 F (180C). Line a muffin pan with baking papers.
In a large bowl, Whisk together the first five ingredients.
In a medium bowl, combine the lemon zest, natural cane sugar and muscovado
sugar and rub them between your fingers so the lemon zest releases its oils.
Add the eggs and whisk to combine. Add the vanilla extract, olive oil and
coconut milk. Pour the wet ingredients over the dry and whisk to combine.
Fold in the blueberries.
sugar and rub them between your fingers so the lemon zest releases its oils.
Add the eggs and whisk to combine. Add the vanilla extract, olive oil and
coconut milk. Pour the wet ingredients over the dry and whisk to combine.
Fold in the blueberries.
Spoon the batter into baking papers and sprinkle a little bit of natural
cane sugar on top.
cane sugar on top.
Bake for 22 to 25 minutes until golden. Let them cool slightly and then
transfer them to a cooling rack. Store the muffins in the refrigerator
for up to 3 days.
transfer them to a cooling rack. Store the muffins in the refrigerator
for up to 3 days.
