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Homemade Blueberry Lemon Muffins

I use these gluten-free Blueberry Lemon Muffins to make ahead and freeze for my kids to take to school when another child has a birthday to celebrate.

I love to do a lot of cooking with essential oils.  This recipe has been a great one.  I use this recipe to make ahead and freeze for my kids to bring to school when another child has a birthday to celebrate. I always bring a gluten-free alternative every time there is a celebration at school or church.

Homemade Blueberry Lemon Muffins

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Homemade Blueberry Lemon Muffins
 
Author:
Ingredients
Instructions
  1. Preheat oven to 375.
  2. Combine natural sweetener and butter or coconut oil together in large bowl or electric mixing bowl.
  3. Mix together dry ingredients - flour, baking soda, baking powder and sea salt in a mixing bowl and set aside.
  4. Beat egg in mixing bowl.
  5. Alternate milk and dry goods alternatively and while that is mixing add the essential oil. Make sure it is thoroughly mixed but do not over mix.
  6. Fold in the blueberries by hand.
  7. Fill coconut oil sprayed muffin tins or line the muffin tins with papers and do not spray them.
  8. Fill muffin tins or papers about ⅔ full.
  9. Bake for 20-30 minutes.
  10. Freezes well. We will eat them fresh out oven and freeze them once they cool. To reheat use conventional or convection oven at 325 degrees for 15 minutes. With natural baked goods this is a very good method.

These muffins make great after school snacks and summer treats. They freeze well, so you can make them ahead to always have something quick, delicious, and healthy on hand.

 


This post currently has 2 comments.

  1. Helen
    June 17, 2016

    Could you tell me what brand essential oil you use. Thanks.

      Reply

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