Blueberry muffins with lemongrass

Lactose free, sugar free

Not only are they easy to prepare, with no added sugar and made from wholemeal flour. They are also dairy-free, which is great for anyone who is lactose sensitive. A great choice for a snack with coffee, tea, lunch or breakfast. Juicy enough to eat on its own and dry enough not to spoil everything (from the packaging to the bag).

Dry ingredients:

  • 1.5 cups of millet flour
  • 1 cup ground almonds
  • ½ baking powder with tartar

Wet ingredients:

  • ½ cups of coconut oil
  • 1 egg
  • 1 tablespoon apple cider vinegar
  • ½ – 1 cup of soaked dates
  • 1 tablespoon lemongrass CC Tea
  • 1 cup blueberries


  1. Pour 1 tablespoon of lemongrass with a cup of hot water and soak for 10 minutes for the strongest possible aroma. Then strain. Also add coconut oil to the still warm tea to melt it.
  2. Mix the soaked dates into the date paste.
  3. Beat the egg and add all the other wet ingredients.
  4. Then mix the dry ingredients separately and pour them into the wet ingredients (with as little mixing as possible so it doesn’t become elastic).
  5. Finally, gently stir in the blueberries.
  6. Spoon the batter into the muffin tin.
  7. Place in a preheated oven, at 180C, for 30-35min.
  8. Once the muffins are baked, wait about 10 minutes before picking them out of the mold. If you put a dry cloth on them, their crust and edges will be softer.

Bon Appetit!


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Rožle d.o.o. Horjul
Mala ulica 16, 1354 Horjul
The highest quality at a fair price
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