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Blueberry Muffins with zing

Personal favourite as a quick grab and go brekkie; it’s great to scoff down while on the move, this  cheeky muffin is easy on the waist line and it’s packs a great antioxidant punch from the mix of blueberries and tangy lemon. oh joys!



  • 1/2 cup coconut flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 6 eggs *preferably free range
  • 1/2 cup coconut oil, melted
  • 4 tablespoons honey
  • 1/2 tablespoon vanilla extract
  • zest of 1 lemon
  • 2 tablespoons juice of lemon
  • 1 1/4 cup blueberries * fresh or frozen


1. Preheat the oven to 180 degrees celcius.

2. In a small bowl, mix coconut flour, salt, and baking soda.

3. In a separate bowl, whisk eggs, coconut oil, honey, vanilla, lemon zest, lemon juice until smooth. Stir in the dry mixture and blueberries until well incorporated.

4. Grease a baking pan with coconut, pour batter into the baking pan and bake for 35-40 minutes until the muffins comes out clean when skewed with a toothpick.

5. Let it sit cool before consuming, if you can resist.

P1170886*Feel free to substitute blueberries with any other berries of your liking.


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