Blueberry Muffins from Lucy Bee

A great mid-morning snack and easy to prep ahead - watch the video to find out how. Find all the ingredients in the Food Hall.

Blueberry Muffins from Lucy Bee

Prep Time: 10 minutes
Cooking Time: 15-17 minutes
Serves: makes 10 muffins
Allergy Info: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


- 100g gluten free plain flour
- 35g Lucy Bee Coconut Flour
- 1 level tsp. gluten free baking powder
- ½ tsp. Lucy Bee Chai Mix
- A pinch of Lucy Bee Himalayan Salt
- 1 tsp. Lucy Bee Lucuma Powder
- 3 tbsp. honey
- 3 tbsp. Lucy Bee Coconut Oil, melted
- 1 tsp. vanilla extract
- 4 eggs
- 100g fresh/frozen blueberries


1. Preheat the oven to 180C, 350F, gas mark 4 and line a muffin tray with 10 muffin cases*.
2. In a mixing bowl, combine the plain flour, Lucy Bee Coconut Flour, baking powder, Lucy Bee Chai Mix, Lucy Bee Himalayan Salt and Lucy Bee Lucuma Powder and set aside.
3. In a separate bowl whisk the eggs with the honey, vanilla extract and melted Lucy Bee Coconut Oil and stir until fully combined.
4. Mix the wet and dry ingredients together and a batter has formed, then stir the blueberries into the mixture.
5. Spoon the mixture into the muffin cases, roughly 1 tbsp. per case, and bake for 15-17 minutes (or until a knife inserted into the middle of one, comes out clean).
6. Remove from the oven and allow to cool, before serving.

*TIP: the mixture is quite sticky, you can always grease your muffin cases to prevent it sticking to the case.