Blueberry and Lemon Muffins

8 Reviews
88% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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1 cup brown rice flour 170 g
1/4 cup tapioca flour/starch 35 g
1/4 cup almond meal 28 g
1 tsp guar gum, or xanthan 4 g
2 tsp baking powder 5 g
1/2 tsp salt 2 g
1/2 cup margarine non-hydrogenated 100 g
1/3 cup sucanat 65 g
3/4 cup almond beverage, unsweetened, fortified 190 mL
1 tbsp lemon juice, freshly squeezed, plus the zest 1/2 lemon
2 eggs size large
1 cup blueberries 130 g

Before you start

A hand-held or stand mixer will make things easier for this recipe.


  1. Preheat the oven to 350°F (180°C). Grease a 12-cup muffin pan.
  2. Combine the flours, almond meal, guar gum or xanthan, baking powder and salt in a bowl.
  3. In another bowl, mix the margarine, sugar and lemon zest with a mixer. While whisking, add the eggs one at a same time, and then the lemon juice. Stir in the dry ingredients and milk alternately. Add the blueberries to the mixture.
  4. Fill the prepared muffin pan three-quarters of the way. Dust with raw sugar and decorate with 3 or 4 large blueberries.
  5. Bake for 35 to 40 minutes.

Nutrition Facts Table

per 1 serving (70 g)


% Daily Value




9 g

14 %

Saturated 1.4 g
+ Trans 0.1 g

7 %


30 mg


120 mg

5 %


21 g

7 %


1 g

6 %


7 g

Net Carbs

20 g


3 g

Vitamin A

10 %

Vitamin C

3 %


6 %


5 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Manganese, Vitamin D
Source of  :
Calcium, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E, Vitamin K, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Meat and Alternatives 0
Fats 1 ½
Other Foods ½

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8 Reviews (8 with rating only) 88% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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