Name: Blueberry Muffins (gluten-free!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 14
Ingredients: 1 ¼ cups almond flour; 1 cup brown rice flour; ¼ cup arrowroot starch OR tapioca starch; 1 tbsp baking powder (aluminum-free, reduced sodium); ½ tsp baking soda; ½ tsp sea salt; 1 cup nut milk (I used homemade almond milk); 2 eggs; ⅓ cup maple syrup; ⅓ cup coconut oil (melted) or olive oil (The Crescent Olive's Meyer Lemon!); 2 tbsp fresh lemon juice (or The Crescent Olive's Sicilian Lemon white balsamic!); 2 tsp vanilla extract; 1 ¼ cups fresh OR frozen blueberries

AuthorHeather BlakeCategoryBreakfast, Dairy free, Dessert, Gluten-free, VegetarianDifficultyBeginner

So moist, fluffy, and flavorful, you'll never miss the gluten or dairy!

Yields14 Servings

Prep Time15 minsCook Time30 minsTotal Time45 mins

Dry Ingredients:

1 ¼ cups almond flour

1 cup brown rice flour

¼ cup arrowroot starch OR tapioca starch

1 tbsp baking powder (aluminum-free, reduced sodium)

½ tsp baking soda

½ tsp sea salt

Wet Ingredients:

1 cup nut milk (I used homemade almond milk)

2 eggs

⅓ cup maple syrup

⅓ cup coconut oil (melted) or olive oil (The Crescent Olive's Meyer Lemon!)

2 tbsp fresh lemon juice (or The Crescent Olive's Sicilian Lemon white balsamic!)

2 tsp vanilla extract

Add-in:

1 ¼ cups fresh OR frozen blueberries

Preheat oven to 350 degrees F.
Line muffin tins with paper muffin liners or grease tray.

In a large bowl, combine dry ingredients and in a medium bowl, combine wet ingredients.
Gently add wet ingredients to dry ingredients, mixing until just combined.

Spoon batter into muffin tins, filling just over 3/4 full.
Bake for 28-32 minutes, until golden brown and a toothpick comes out clean.

Cool and enjoy!!! YUM!

Ingredients