Blueberry Muffins
An easy-to-makerecipe of muffins that is perfect for dessert and breakfast as well… These moistand tender muffins are bursting with delish flavor of blueberries.
Ingredients
- Non-Stick Cooking Spray
- 2½ cups alomonds flour
- 1 tbsp coconut flour
- ½ tsp baking soda
- 3 tbsp ground cinnamon divides
- ¼ tsp salt
- 2 eggs
- ¼ cup coconut milk
- ¼ cup coconut oil
- ¼ cup maple syrup
- 1 tbsp organic vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350 °F.
- Grease 10 cups of a standard-sized muffin tin with cooking spray.
- In alarge bowl, add the flours, baking soda, 2 tablespoons of cinnamon and salt andmix well.
- In another bowl, add the eggs, milk, oil, maple syrup and vanilla and beat untilwell combined.
- Add the flour mixture and mix until just combined.
- Gently,fold in the blueberries.
- Place the mixture into prepared muffin cups evenly and sprinkle with the remainingcinnamon.
- Bake for about 22-25 minutes.
- Remove the muffin tin from oven and placeonto a wire rack to cool for about 10 minutes.
- Carefully invert the muffins onto a wire rackto cool completely before serving.
Notes
You can also use unthawed frozen blueberries in this recipe.
Nutrition
Calories: 100kcalCarbohydrates: 8gProtein: 1gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 33mgSodium: 129mgPotassium: 53mgFiber: 2gSugar: 5gVitamin A: 55IUVitamin C: 1mgCalcium: 39mgIron: 1mg
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