The perfect mid-morning snack! These go great with a cup of coffee! This recipe yields 12 muffins.
I made these without dairy or gluten but you can easily substitute regular flour and milk if you choose.
Recipe:
1/2 cup coconut oil (or butter) melted
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 cup dairy-free milk (I used almond, but you can also substitute regular milk)
1 tsp baking powder (use 2 if you are using regular flour)
1 tsp xanthan gum (omit if you are using regular flour)
1 3/4 cups flour (I used Bob's Red Mill GF)
Zest of one lemon
1 1/2 cups fresh blueberries
Step 1: Pre-heat oven to 350 and line a muffin tin
Step 2: Mix wet ingredients (and lemon zest) in one bowl and dry ingredients in another
Step 3: Combine wet and dry ingredients into one large bowl
Step 4: Fold in the blueberries and mix well
Step 5: Scoop mixture into each of the muffin liners
Step 6: Bake for 30 minutes and let cool
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