Lemon blueberry chia seed muffins- dairy, wheat and gluten free

by | Feb 17, 2014 | Breakfast, Food, Gluten Free, Recipes, Sweets | 0 comments

It was such a rainy day yesterday, so I took the opportunity to bake!! I played around with my muffin recipe a little and came up with these lemon blueberry chia seed muffins. And they are delicious! Such an easy recipe and they are gluten, wheat and dairy free. For those wanting to avoid sugar you can simply leave it out of the recipe, they taste just as good. If you don’t have the coconut sugar then try adding some agave syrup or honey in its place. These make a nutritious weekday snack.


2 cups almond meal

2 eggs

2 egg whites

1/4 cup coconut sugar

2 tablespoons coconut oil

1/4 cup chia seeds

Zest of 1 lemon

Juice of half a lemon

1 cup blueberries


Preheat the oven to 180 degrees. Line a muffin tin with 12 paper casings or grease with coconut oil. Place all ingredients apart from the blueberries into the mixing bowl and mix really well. Once well mixed, add the blueberries and fold through. Scoop the mixture evenly into muffin tin. Bake for 25 mins or until cooked through. Allow to cool. Makes 12 small muffins

You May Also Like…