Beautiful and light, these egg-free and gluten-free muffins are bursting with lemony flavor and sweet, juicy berries. You can use either fresh or frozen blueberries in this recipe, making it a perfect treat anytime of the year.
Ingredients
Dry Ingredients
2¼ cups
brown rice flour
¼ cups
tapioca flour
1 tablespoons
baking powder
½ teaspoons
baking soda
½ teaspoons
fine sea salt
Wet Ingredients
¼ cups
finely ground
golden flaxseeds
2 tablespoons
whole psyllium husks
1¼ cups
non-dairy milk
2 tablespoons
lemon juice
½ cups
maple syrup
½ cups
unsweetened applesauce
½ cups
avocado oil
2 teaspoons
vanilla extract
2 teaspoons
finely grated
lemon zest
Other Ingredients
1 cups
blueberries
(fresh or frozen)
