Blueberry Muffins
Servings: 12 muffins
Calories: 186kcal
Print Recipe
Add to Collection
Equipment
- medium mixing bowl
- whisk
- spatula
- Measuring Spoons
- measuring cups
- cutting board or cooling rack
Ingredients
STEP 1 - wet ingredients
- 4/5 c milk; almond or soy 200 ml - unsweetened
- 2 T lemon juice
- 8 T real maple syrup
- 1 tsp pure vanilla
- 1/4 c unrefined coconut oil 60 gm
STEP 2 - dry ingredients
- 1/4 tsp Himalayan sea salt fine
- 1 1/4 c almond meal 150 gm
- 1 1/4 c gluten free all purpose flour 150 gm
- 2 1/2 T baking powder aluminum free
- 1/4 tsp baking soda
STEP 3 - blueberries
- 1 c blueberries frozen and thawed or fresh; 100 gm
Instructions
- Preheat oven to 350° F.
- Oil the muffin tins with a little coconut oil using a silicone spatula.
- Melt the coconut oil for the recipe.
- Add the STEP 1 - wet ingredients to a mixing bowl in the order listed and whisk well.
- Add the STEP 2 - dry ingredients and whisk together well, making sure there are no dry clumps in the mix.
- Fold the blueberries in evenly using a spatula.
- Fill the muffin tin cups evenly with the mixture.
- Bake for 20 minutes. Test by putting a toothpick in the center of a muffin. If it comes out clean they are done.
- Remove from the oven and allow to sit in the muffin tin for 5 minutes before flipping them onto a cooling rack or cutting board to cool.
- They are best fresh, but will keep up to 5 days if kept covered in the refrigerator. ENJOY!!
Nutrition
Calories: 186kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 334mg | Potassium: 24mg | Fiber: 3g | Sugar: 11g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 221mg | Iron: 1mg
