Description
Delightful and moist gluten-free blueberry muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup coconut sugar
- ⅓ cup coconut oil, melted
- 2 large eggs
- ¾ cup almond milk
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Mix together the gluten-free all-purpose flour, baking powder, and salt in a large bowl.
- Combine the coconut sugar, melted coconut oil, eggs, and almond milk in another bowl until well combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in fresh blueberries evenly throughout the mixture.
- Scoop the batter into muffin cups, filling each about three-quarters full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool slightly in the tin before transferring to a wire rack. Enjoy warm!
Notes
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. These muffins can also be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: gluten-free muffins, blueberry muffins, healthy breakfast, easy muffins