Christian Chefs International
Gluten Free/Dairy Free Lemon Berry Muffins

Author: Christian Chef Jay Gillett
Yield: 1 dozen muffins


  • 2 Eggs (can use egg replacer)
  • 3/4 c (180ml) Coconut Milk (can use any alternative I prefer SO Delicious!)
  • 1/2 c (120ml) Oil
  • 1 T (15ml) Lemon Zest
  • 1 t (5ml) Vanilla
  • 1/2 c (120ml) Sorghum Flour
  • 1/2 c (120ml) Potato Starch (Not Potato Flour)
  • 1/2 c (120ml) Quinoa Flour
  • 3/4 c (180ml) Tapioca Starch
  • 3/4 c (180ml) Sugar
  • 1 T (15ml) Baking Powder
  • 1 1/2 t (8ml) Xanthan Gum
  • 1 t (5ml) Salt
  • 1 c (240ml) Blueberries


  • Preheat oven to 375'F (190'C).
  • Whip eggs until light and frothy. Add milk, oil, zest, and vanilla, then mix.
  • In separate bowl measure out dry ingredients and blend.
  • Slowly add dry to wet and mix until smooth batter is formed.
  • Add berries and incorporate into batter.
  • Place batter in lined muffin tins.
  • Bake for 25 to 30 minutes.

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