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Hip hip hooray…it’s my birthday today!  A poet I am obviously not despite my little rhyming couplet there, but it is my birthday today and I’m now one year away from 30.  Birthdays MUST include cake and today I have a healthy cake, well actually a muffin recipe,  but we’ll pretend that it’s a cake because it’s my birthday, after all!

At this time of year, my palate seems to prefer fresh fruity flavours instead of the warm spices of winter and autumn.  One of my favourite fruity combinations has to be berries with citrus flavours, especially blueberries paired with lemons as it seems to just work so well.  

Grain-Free Blueberry and Lemon Muffins
Prep Time
10 mins
 
A healthy grain-free and gluten-free muffin recipe that is bursting with fruity and zesty flavour!
Author: Jemma Andrew-Adiamah
Ingredients
  • 2 cups quinoa flour
  • 1/2 cup coconut sugar
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 3/4 cups unsweetened almond milk
  • 1/4 cup full-fat Greek yoghurt
  • 1 tsp vanilla extract
  • 1 egg
  • zest of 1 lemon
  • juice of half a lemon
  • 1/2 cup of frozen blueberries (you can also use fresh)
Instructions
  1. Preheat the oven to 180 degrees and line a muffin tray with paper cases.
  2. In a bowl mix together the quinoa flour, coconut sugar, salt, lemon zest, and baking soda.
  3. Combine the wet ingredients (almond milk, Greek yoghurt, egg, lemon juice, vanilla extract) in a separate bowl and beat together.
  4. Add the wet ingredients to the dry ingredient and mix together until just combined.
  5. Stir in the blueberries being careful not to crush them.
  6. Portion out the muffin batter into the paper cases and knock out the air bubbles by tapping the bottom of the baking tray on the counter top.
  7. Bake in the oven for 20-30 minutes or until golden brown on top.
  8. Serve and enjoy!

I’m experimenting a lot with quinoa at the moment and it’s a great substitute for so many things, check out my  if you haven’t already.  Quinoa flour isn’t something that I’ve worked with before, but I found it very easy to use in this recipe as a substitute for white flour making these muffins grain and gluten-free. 

These muffins are not overly sweet, but you could add more sugar if you have more of a sweet tooth.  I prefer the subtle sweet flavour because they are great for breakfast when I don’t like super sugary foods with plain yoghurt and fruit and with tea in the afternoon. 

Now, there’s a big fat slab of birthday cake with my name on it and I’m off to face plant myself right into it.  Happy baking! 

Is cake a must on your birthday or are you not fussed?

Am I on my own or do you like the fruit and citrus thing too? 

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