Lemon, Coconut & Blueberry Muffins

A delicious and healthy breakfast or brunch treat in a winning flavour combination!

Lemon, Coconut & Blueberry Muffins
Time 30 mins | Makes 6

  • 1 cup Oat Flour
  • 3/4 cup Almond Flour
  • 1/4 cup Rice Flour (or Cornflour)
  • 2 tsp Baking Powder
  • 1/4 cup Maple Syrup
  • 1/4 cup Lemon Juice
  • 1 tbsp Lemon Rind
  • 1 tbsp Vanilla
  • 1/4 cup Coconut Cream
  • 1/2 cup Blueberries
  • Desiccated Coconut (topping)


First preheat the oven to 180°C.

First if you prefer you can make your own oat and almond flour by blending the same quantities of oats and almonds together to form a fine flour.

To make the muffins, first mix the dry ingredients together. Next add the wet ingredients (don’t overmix). Lastly gently mix in the blueberries. Spoon the mixture into muffin cases and top with the desiccated coconut. Bake for about 20 mins.

Once cooked and cooled you can top with whipped coconut cream if liked.

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