Cassava Flour Blueberry Muffins

A classic with bursting flavour of blueberries and lemon zest, you are going to love these gluten-free blueberry muffins.

INGREDIENTS

• ½ cup oil of choice (or dairy-free butter or regular butter, melted and cooled)
• ¾ cup granulated sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract 
• Zest from one small lemon
• 1 ¾  cups Cassava Flour 
• ½ teaspoon salt
• 2 teaspoons gluten free baking powder 
• ½ cup dairy-free milk
• 1 ½ cups fresh or frozen blueberries

INSTRUCTIONS

1. Preheat the oven to 180°C. Line a muffin tin with papers; set aside.
2. In a large mixing bowl, mix oil and sugar with an electric mixer.
3. Add eggs, one at a time, beating well after each addition.
4. Add vanilla and lemon zest and mix until combine.
5. In a separate medium mixing bowl, whisk the flour, salt and baking powder.
6. Add to the wet mixture, alternately with the dairy-free milk.
7. Fold in blueberries.
8. Fill each paper liner about ⅔rds full.
9. Bake for 30-35 minutes, or until the center is set.
10. Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
11. Store in a container for up to 4 days at room temperature.

Enjoy this gorgeous recipe adapted from Gluten Free Palate xx