¼ cup coconut oil
¾ cup plus 2 TBS of hot water mixed with 3 TBS of Coconut Cloud Vanilla Creamer
2 TBS lemon juice
8 TBS maple syrup
1 tsp Vanilla extract
Pinch of salt
1 ¼ cup almond meal
1 ¼ cup gluten-free flour blend
2 heaping TBS baking powder
¼ tsp baking soda
1 cup fresh blueberries
Preheat oven to 350 degrees F.
Place the coconut oil in a large microwave safe bowl and microwave until just melted.
Once melted, add the Coconut Cloud coconut milk mixture to the same bowl along with the lemon juice, maple syrup, vanilla, salt and almond meal.
Sift in the flour, baking powder, and baking soda.
Mix well, adding a tiny splash more nut milk if it’s looking too dry.
Add the fresh blueberries and fold in gently.
Transfer the mixture between muffin cases in a muffin tin.
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
Tastes best when fresh, but keeps covered in the fridge for up to a few days.