Blueberry Muffins

I made Blueberry Muffins for my third bake. These are gluten-free, refined-sugar free and vegan. Enjoy!

Ingredients: 

60g coconut oil
200ml almond milk
2 tablespoons lemon juice
8 tablespoons agave syrup
1 teaspoon vanilla extract
150g ground almonds
150g buckwheat flour
1 tsp baking powder
1.4 teaspoon bicarbonate of soda
100g fresh blueberries

Method:

1. Preheat the oven to 175° C (fan). Line a muffin tin (I didn't have one, which is why my muffins turned our wonky). 
2. Melt the coconut oil in a pan. 
3. Mix coconut oil with milk, lemon juice, agave syrup, vanilla and ground almonds. 
4. Fold in the flour, baking powder and bicarbonate of syrup. 
5. Add the blueberries and mix together making sure you don't crush them. 
6. Split the mixture between 10 muffin cases in your muffin tin. 

I know what you're thinking. Who makes muffins without a muffin tin? 

7. Bake in the oven for 20 minutes. 

8. EAT. 

The verdict: 

Was it easy? 

Yep. The best part was that I already HAD most of these ingredients from my previous bakes, so this one was a lot cheaper! AND it was the first time I managed to not burn anything. Progress. Next time, I'll buy a muffin tin...

Did it taste good? 

Divided reaction. One of my friends said they didn't taste sweet enough. Another friend ate 4 of them in an hour. 

Cake in three words:

Wonky, berry-licious, next-time-i'll-add-maple-syrup