Gluten Free Blackberry Lemon Muffins

60 gram butter (dairy or non-dairy)
170 gram runny honey
2 Teaspoons vanilla extract
65 gram coconut flour
65 gram arrowroot flour
225 gram cashew flour
1/2 Tsp. sea salt
250 gram Driscoll's Blackberries, reserve 12 for tops and chop up the rest
6 large eggs
2 lemons zested, about 2 tablespoons
2 lemons juiced, about 100 ml

20 + 25 min | 12 servings | other cooking styles | breakfast

Another great gluten free muffin recipe to add to your collection! Courtesy of The Spunky Coconut

Directions

Set the oven to 180°C, and line the tray with 12 paper baking cups. Add all of the ingredients except for the blackberries to the blender and puree until completely smooth. Transfer the batter to a mixing bowl and gently fold in the chopped blackberries. Divide the batter between the cups, filling until almost full. Top each with a whole reserved blackberry. Bake the muffins for about 25 minutes or until just set in the middle.