Gluten Free Blueberry Lemon Muffins!

Makes 12


2 cups almond meal

2 teaspoons baking powder (gluten free)

½ cup caster sugar

3 tablespoons buttermilk

2 eggs (beaten)

2 teaspoons vanilla extract

Rind of 1 lemon

1 ½ cups blueberries



  1. Pre-heat over to 180°C and line muffin tin
  2. Mix dry ingredients together
  3. Add lemon rind, eggs, buttermilk and vanilla. Mix well
  4. Fill muffin tin and bake for 20-25 minutes or until golden

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