Description
These gluten-free blueberry muffins are a delicious and healthy treat, perfect for breakfast or a snack. Bursting with fresh blueberries and made with wholesome ingredients, they are sure to satisfy your sweet tooth without the gluten!
Ingredients
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup almond flour
– 1/2 cup coconut sugar
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 2 large eggs
– 1/2 cup unsweetened applesauce
– 1/4 cup almond milk
– 1 tsp vanilla extract
– 1 1/2 cups fresh blueberries
Instructions
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the gluten-free all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, applesauce, almond milk, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and stir until just mixed.
5. Gently fold in the blueberries.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool for a few minutes before transferring to a wire rack to cool completely.
Notes
Store any leftovers in an airtight container for up to 3 days.
These muffins can also be frozen for up to 3 months. Just thaw before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: gluten free, blueberry, muffins, healthy