"Blueberry Powerhouse Muffins"

Hi everyone! Here to share with you my "Blueberry Powerhouse Muffins" recipe. Why 'Powerhouse'? Well they are not only gluten free, soy free and dairy free they are high in protein! What else? They taste absolutely delicious in a lemony blueberry melt in your mouth sort of way! (I'm describing as I actually eat one!) I must mention that the paper liner in your muffin pan is essential for these muffins because they are so delicate they need the paper support to remove from pan. Also if you try to shortcut the recipe with just adding more lemon juice you'll miss out on the better flavor with having the lemon extract added with the lemon juice.(I know 'cause I tried that once) I hope you enjoy these as much as I do...great for a little popper before your work out too! Here's to happy cooking and happy eating! Tastefully gluten free and then some, Jan

" Blueberry Powerhouse Muffins"
Ingredients:
2 Tbs. flax meal	½ cup agave syrup
6 Tbs. water	1/3 cup coconut oil
1 tsp. apple cider vinegar	3 Tbs. lemon juice
1 cup almond milk	2 tsp. lemon extract
1 ½ cups brown rice flour	1 tsp. pure vanilla
2 scoops gluten/dairy free protein powder	1 ¼ cup blueberries
2 tsp. baking soda
½ tsp. salt
Instructions:
Preheat oven to 350*
Put flax meal and water in a small bowl and set aside
In another small bowl whisk together apple cider vinegar, agave, vanilla and almond milk and set aside.
In a large bowl combine flour, protein, baking powder and salt then mix in the coconut oil and lemon juice.
Then mix in the flax mixture as well as the almond milk mixture.
Fold in the blueberries then fill paper lined cupcake pans (makes 15 muffins)
Bake for 25 minutes