Lemon Blueberry Mini Muffins

I've been trying to create a lemon flavored treat for my husband for about a month now (yes, that's where I disappeared to).  My experiments have led me to believe that there is a pile of clay tablets buried deep within the ruins of some ancient civilization that are chock-full of gluten and dairy-free recipes; I know people had to eat well before flour mills were invented. Anyway, I think I've finally concocted a delicious little Hashi's lemon muffin recipe.  They've been taste tested and approved by my husband so I'm betting that you'll enjoy them, too.

This recipe is easy and involves ingredients that you probably already have in your pantry with the exception of the flour. If you're a chocolate lover, you might even want to substitute the blueberries with chocolate baking chips -- I'm actually going to try that next time!  

Ingredients:

¼ cup + 2 tbsp olive oil

¼ cup pure maple syrup, organic

½ cup coconut sugar

2 eggs

1 tbsp lemon zest

1 tbsp lemon juice

¼ tsp chia seeds with ¾ tsp boiling water

1 1/2 cup Bob’s Red Mill Flour

¼ tsp baking powder

1/8 tsp baking soda

¼ tsp salt

Blueberries

Confectioners sugar

Directions:  Grease a mini muffin pan with coconut or olive oil.  Combine all but the last two ingredients in a mixing bowl and mix until blended. Spoon one tablespoon into each mini muffin tin; add blueberries as desired.  Bake at 350* for 9-11 minutes or until a toothpick comes out clean.  After the muffins cool, sprinkle with confectioners sugar. 

Note:  I finally found a gluten-free flour that worked well with baked goods... it's called Bob's Red Mill Flour and I actually found it at Walmart ($4.23 for 22 oz).   I tried multiple other products but this one had the best taste and texture.  If you find another product that you like better, please share it with us on Facebook!!

"And we know that for those who love God all things work together for good, for those who are called according to his purpose."  Romans 8:28