Lemon and Blueberry Muffins (SF and GF)

These are on of my favourite, if not THE favourite favour of muffins. I love the balance of citrus to sweet, the lemon also makes them delicate and moist. They'll be gone in one sitting!

Lemon and Blueberry Muffins

Makes 12


2 cups of Dove's Gluten Free Flour

4 tbsp baking powder

1/2 cup butter

1 cup xylitol

Zest of 2 organic, unwaxed lemons

2 eggs

1 and 1/4 cup blueberries

1/2 cup almond milk or other milk substitute


  1. Preheat oven to 170c and line a muffin tray with cases

  2. Add all of the ingredients to your high speed blender and combine them gently

  3. Pour into muffin cases and bake for 18-20 minutes or until golden brown and a skewer comes out clean. I always err on the side of caution and set my timer for 15 minutes because gluten always seems to cook more quickly


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