Gluten Free Blueberry Muffins
Gluten Free Blueberry Muffins are moist, fluffy and packed with blueberries in every bite. They're healthy enough for breakfast and delicious enough for a snack.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 muffins
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 3 eggs
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 3 tbsp milk regular or dairy free
- 1 cup frozen blueberries
Instructions
-
In a large mixing bowl, whisk together almond flour, tapioca flour, baking powder, salt, coconut sugar & cinnamon.
In a small mixing bowl, whisk together eggs, maple syrup, vanilla & milk.
Combine wet ingredient with dry ingredients and blend well.
Fold in blueberries.
Line muffin tin with liners and fill muffins 3/4 full with batter.
Bake at 350 degrees for 20 minutes, till toothpick comes out clean.
Store in fridge in airtight container.