Gluten Free Lemon & Blueberry Scuffins (Half scone/Half muffin = scuffins)

  • 1 ½ cups of AKN Organics Cassava flour
  • 1 teaspoon of (gluten free) baking powder
  • 1 teaspoon of vanilla extract
  • The zest of 1 lemon
  • The juice of half a lemon
  • The juice of half a medium orange, with pulp (around ¼ cup)
  • 2 eggs, beaten
  • 4 tablespoons of maple syrup
  • 3 tablespoons of olive oil
  • ½ cup of frozen blueberries

  1. Pre-heat oven to 180 degrees Celsius.
  2. Line a muffin tray with patty pans or baking paper.
  3. In a large mixing bowl add in all dry ingredients. Then add in all wet ingredients EXCEPT blueberries.
  4. Stir until everything is incorporated evenly and there is no dry flour present.
  5. Add in the blueberries and gently stir (if you mix too much the blueberries bleed and make a grey colour so be careful).
  6. Spoon the mixture into the prepared tray.
  7. Bake for 20 minutes, or when a skewer is inserted and comes out clean.

Cooking time: approximately 35 minutes

Makes: 5 large scuffins (double the recipe for a larger quantity)