Gluten Free Blueberry Peach Muffins

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1 1/4 gluten free cake flour blend

1 cup almond flour

1 cup coconut sugar

2 eggs, room temperature

1 cup almond milk or milk of your choice

1 cup pure vegetable oil

1 tablespoon vanilla extract

Zest of one large lemon

1 cup fresh blueberries

1 cup fresh peaches, chopped

Preheat oven to 350 F

Combine dry ingredients. Lightly dust fruit with flour. Combine wet and fold into dry ingredients and add fruit. Mix to combine.

Scoop into a prepared 12 cup large muffin pan and bake for 30 to 40 minutes or when a stick inserted into the middle comes out clean.

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