1. Line a muffin tin with 9 cupcake liners and preheat oven to 180°C.
2. In a large mixing bowl, combine the Organic quinoa real flour, baking powder, baking soda, ground cinnamon and salt.
3. Next add vanilla extract, lemon juice, lemon zest, melted coconut oil, rice syrup, peanut butter and whisk to combine. Toss in the fresh or frozen blueberries and gently fold them into the batter.
4. Divide batter between muffin tins, filling almost all the way to the top. Optionally, add a few strategic blueberries on top.
5. Bake on the center rack for 35-40 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.
6. Let rest in the tin for 5 minutes, then transfer muffins to a cooling rack to let cool completely.

1 tbsp = tablespoon

1 tsp = teaspoon