Blueberry Muffins (Gluten & Dairy Free)

1. Preheat the oven to 180°C/160°C Fan/ 356°F

2. Line a medium sized muffin tin with about 8 paper muffin cases.

3. In a small bowl, combine the rice flour, baking powder and xanthan gum.

4. In a large mixing bowl, use an electric mixer, whisk the eggs, sugar, and vanilla extract. Then slowly whisk in the melted coconut oil, followed by the almond milk.

5. Still using the electric mixer, slowly mix in the flour mixture to the wet mixture until the flour is all mixed in and there are no lumps.

6. Stir in the blueberries and lemon zest.

7. Spoon in the batter to the muffin cases until each case is about ¾ full.

8. Bake for about 30 minutes. I check they are ready by putting a toothpick in the middle and seeing if it comes out clean.