Lemon + Blueberry Muffins

Dairy free | Egg free | Nut free+

Zesty and moreish with blueberry BURSTS

Enjoy with a cuppa, grab and go or pop in the lunch box for a tasty treat. This lemon and blueberry muffins are going to be a lunch box staple especially for those egg free and nut free requirements. Enjoy getting your little ones in the kitchen to help out.

Ingredients

• 1 cup coconut milk

• 4 teaspoons chia seeds

• 1/4 cup melted olive oil

• 1/2 cup sugar (we use coconut sugar but you can use whatever your have on hand)

• zest and juice of 1 lemons (or 2 limes)

• 1 1/2 cup flour (normal flour will do just fine too or if you are feeling fancy 3/4 cup almond meal + 3/4 cup spelt)

• 1/2 cup oats

• 1 tsp baking powder

• 1/2 teaspoon baking soda

• 3/4 cup blueberries

How to whip this wee number up.

Combine coconut milk, olive oil and chia seeds in a bowl and set aside to allow the chia seeds time to swell.

In a large bowl combine all the dry ingredients; flour, sugar, oats baking powder and baking soda. (we recommend sifting the flour, baking powder and baking soda). Zest your lemon and add the zest to the dry ingredients. Stir until well combined. Add the wet ingredients to the dry ingredients and mix with a spatuala until just combined. Lastly you are going to add the juice of the lemon and your blueberries to the mixture and fold into the mixture until just combined. You don’t want to over mix at this stage because the lemon will activate the baking soda and we want to keep as many bubble as possible so we have light and fluffy muffins.

Bake 180° | 20-25 mins or until they springy back when you touch the tops.

Enjoyyyy and don’t forget to tag us on socials when you make them.

Geena x