These blueberry muffins are light in texture and sweetened only by the fresh blueberries and a bit of coconut sugar. Perfect for breakfast or a snack.
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Blueberry Muffins
servings
12 Muffins
prep time
10 Min
cook time
30 Min
total time
40 Min
Blueberry Muffins
Instructions
Pre-heat oven to 350°F.
Grease or place muffin liners in a large muffin pan.
Mix dry ingredients together. Set aside.
Mix wet ingredients together.
Add dry to wet mixture. Fold in fruit gently.
Spoon batter into muffin tin.
Sprinkle top with a little coconut sugar.
Bake for approximately 30 minutes.
Ingredients
1 cup gluten free flour blend* (see my fav custom blend or I like Bob’s Red Mill Gluten Free Paleo Mix)
3/4 cup coconut sugar
1/2 cup almond meal
1/2 cup gluten free oat flour
2 tsp baking powder
Dash salt
1/2 cup butter
1/2 cup hemp milk
2 large eggs
1 teaspoon almond extract
2 cups blueberries
*Gluten free flour blend (from Minimalist Baker)
1 1/2 cups brown rice flour
1/2 cup potato starch
1/4 cup white rice flour
1/4 cup tapioca flour
1 tsp xanthan gum (optional // not necessary)
Total Servings:
12 Muffins
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Hi, I’m Karina, a certified holistic nutritionist and I believe that living well shouldn’t be complicated! It’s all about balance right? I love to teach and empower others to feel their best through healthy nutrition and lifestyle choices. My work is based on nutrition science and a root cause approach to health issues.
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