Name: Mini Lemon Blueberry Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3/4 cup All-Purpose or gluten free flour; 3/4 cup gluten-free oat flour; 1/2 cup coconut sugar; 1 tsp salt; 2 tsp baking powder; 3/4 cup non-dairy milk warmed as to not harden the coconut oil; 1 tsp vanilla extract; 1/4 cup melted coconut oil; 1/4 cup lemon juice; 2 tsp lemon zest; 1 cup blueberries (fresh or frozen)

Mini Lemon Blueberry Cupcakes

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Snacks

Cuisine American

Servings Mini Cupcakes

Ingredients

3/4 cup All-Purpose or gluten free flour
3/4 cup gluten-free oat flour
1/2 cup coconut sugar
1 tsp salt
2 tsp baking powder
3/4 cup non-dairy milk warmed as to not harden the coconut oil
1 tsp vanilla extract
1/4 cup melted coconut oil
1/4 cup lemon juice
2 tsp lemon zest
1 cup blueberries fresh or frozen

Instructions

Pre-heat oven for 400 degrees.
Mix all the dry ingredients in a bowl.
Add the wet ingredients, including the lemon zest.
Stir to combine then fold in blueberries.
Spoon batter (it will be chunky) evenly to distribute into silicone molds or greased muffin tin.
Bake for 20 mins or until the tops are light brown. Make sure not to overcook.

Notes

Tip – Pulse oats in food processor to create oat flour.
Plan Ahead – Prepare muffins the day before.

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Mini Lemon Blueberry Cupcakes