These delicious Gluten-free Lemon Poppyseed Muffins contain a mild hint of lavender. The hint of lavender not only helps you zen, and the muffins taste...
Add blueberries, lemon and maple syrup to saucepan and cook for 10 minutes, until thick (you can also blend to remove the blueberry chunks). Remove from heat, add chia seeds and set aside.
For a jam, add 1 more Tbsp of chia seeds. Top muffins with glaze before eating.
* If your gluten-free flour blend doesn't have xanthan gum, add 1 tsp of xanthan gum to your dry ingredient mix.
** These muffins are very dense, almost like scones (which is how we prefer them), for a fluffier muffin, omit coconut flour. For scones, bake in the form of biscuits.