Blueberry Muffins
Some of you may know that I have a love for blueberries 🫐😊. So when I found this recipe for blueberry muffins, I had to give them a try. These muffins are absolutely delicious, easy to make, and there’s less than 10 ingredients. I don’t have a crazy sweet tooth, but these were perfect because they were not too sweet. This makes them perfect for breakfast on the go. To entice you even more to make these, while baking these muffins the whole kitchen smelled like maple and cinnamon 🤤. Some may say that good things come to those who wait, but yeah I couldn’t wait 🤷♂️😆.
Total Time:
About an hour including prep
Ingredients:
Produce
2 cups fresh blueberries
Oils and Vinegars
Coconut oil (for greasing)
Baking and Spices
3 1/3 cups buckwheat or brown rice flour (about 14oz)
1 Tbsp ground cinnamon
Other
1 1/4 cups almond milk
1 1/4 cups maple syrup
3/4 cup ground almonds (about 4oz)
Directions:
Preheat oven to 350ºF
Pour the flour, cinnamon, almond milk, maple syrup and ground almonds into a large mixing bowl, stirring them to form a smooth batter before adding the blueberries.
Grease a 12 cup muffin pan with the coconut oil, scoop the mixture into it and then bake for about 45 minutes, until the tops begin to turn golden brown.
*This recipe was made with slight variations from the “Deliciously Ella” cookbook by Ella Woodward*