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–+ servings

Blueberry Muffins

Course: Breakfast, Dessert, Muffins
Prep Time: 10 minutes
Servings: 12 muffins
Calories: 186kcal
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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