These gluten free blueberry muffins are absolutely bursting with antioxidants. Deliciously sweet, high in protein and easy to make, they make the perfect snack break with a cup of tea this winter season.

Serves 9

What you’ll need:

  • 3 cups almond meal
  • 3 x 10g Queen Garnet Powder Sachets
  • ½ tsp baking soda
  • 4 eggs
  • 3 tbsp maple syrup or honey
  • ¼ cup coconut oil
  • 220g blueberries
  • Optional: cinnamon to taste

How to make it:

  1. Preheat oven to 170°C
  2. Mix together almond meal, Queen Garnet Powder, baking soda, and optional cinnamon until well blended.
  3. In a separate bowl, whisk together eggs, maple syrup/honey, and oil.
  4. Combine wet and dry ingredients and mix together to form batter.
  5. Stir in blueberries.
  6. Insert into paper-lined muffin tray (should make at least 9 muffins).
  7. Bake for 40 minutes or until skewer comes out clean.
  8. Cool, serve, and enjoy! Top tip: heat for a few seconds in the microwave for even more deliciousness.