Natural Lemon Berry Muffins

Gluten free zesty berry lemons

Simple to make and tastes like cake


1 cup gluten free flour

1/2 cup coconut flour

2 teaspoons baking powder

1/4 teaspoon sea salt

1 tablespoon unsweetened shredded coconut

zest from 1 lemon

1.5 cups cashew milk

1 teaspoon apple cider vinegar

1 egg

1 tablespoon honey

1/4 coconut oil

1 cup raspberries and blueberries

1 teaspoon vanilla


  • Preheat oven 375 degrees.
  • Zest one lemon set aside. Prepare buttermilk by adding vinegar to milk and stirring.
  • Mix together all dry ingredients including lemon zest and coconut. Melt oil and add to dry along with milk, egg, honey, and vanilla. Mix batter thoroughly.
  • Pour wet mixture into muffin tins half way (8 muffins). Then divide berries equally between the 8 muffin tins. Once berries are in the tins I then cover them with the remaining muffin mixture, So the berries are in the middle of the muffin.
  • Put in oven and bake for 25-30 minutes until desired level of browning. A good trick to see if they are done is by sticking a tooth pick in the middle if it comes out clean they are ready.
  • Remove from oven let sit in pan for 15 mins, then remove and allow to cool. If muffins aren’t consumed within 2 day I store in fridge to maintain freshness.
  • Eat the dang muffins and Enjoy!!



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