Easy grain free blueberry muffin recipe
If you love blueberries, you know that fresh blueberry muffins are worlds above those made from a blueberry muffin mix. Gluten free blueberry muffins are no exception. Make them yourself and they will taste so much better.
A perfect afternoon snack
Gluten free blueberry muffin recipe
- Contains EGGS
- Contains NUTS
- 280 grams millet flour
- 3 grams baking soda
- 7 grams baking powder
- 5 grams fine salt
- 147 grams coconut sugar
- 2 eggs
- 5 mL vanilla extract
- 60 mL olive oil
- 120 mL nut milk [cashew milk recipe]
- 227 grams blueberries (frozen, preferred)
- 60 grams chopped walnuts
Preheat oven to 350 degrees F.
Sift together dry ingredients. Add eggs, vanilla extract, olive oil and nut milk; mix until blended. Add blueberries and walnuts, then mix until thoroughly combined.
Grease and flour a muffin tin (or line tin with muffin papers), then fill each muffin cup. For gluten free muffins it’s best to fill each cup as high as possible.
Bake for 30 minutes. Makes 12 muffins.
This can also be baked in a 9 inch loaf pan for 1:20 instead of as individual muffins.