When I saw this Blueberry-Lemon Breakfast muffins recipe at Olivia’s blog, I knew I had to try it!
Blueberry and lemons are some of my favourite flavours and muffins are, well is there anything better than a cup of tea and a muffin for your breakfast or afternoon snack? Trying to eat as healthy as possible though, I improvised the recipe and used gluten free flour and stevia sugar as substitutes.
The taste was as close as Olivia’s muffins tasted (tried the original recipe as well before doing this one), and I was pretty happy with the result so decided to share it with you. Give me a shout if you try them!
Add a spoonful of beaten egg and beat in for a minute, and continue to do this with the egg until it has all been mixed in. Now, add the gluten free flour, bicarbonate of soda, lemon juice and yogurt and mix all together until smooth.
At the end add the blueberries and mix gently.
Pop the mixture into cupcake cases and bake for 20-25 minutes, until they turn a little brown.
Take out of the oven, and leave to cool on a wire rack.