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Blueberry Muffins (gluten-free!)

Yields14 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

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

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
1

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

2

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.

3

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.

4

Cool and enjoy!!! YUM!

Nutrition Facts

Servings 14