I don't know if it's because they look kind of like cupcakes or because they're just so darn tasty, but my kids are CRAZY for these blueberry muffins. So crazy, my daughter chose them for breakfast on her birthday. Actually, I might choose these for breakfast on MY birthday. They're that good. :-)
The best part? They're gluten & dairy free which means my oldest kiddo doesn't feel left out (since he's the one with the food sensitivities).
Lemme tell 'ya - they taste JUST as good as any other blueberry muffin. And they only have a handful of ingredients, which means they whip together in a snap! (Which ALSO means my kids have a shot at getting these for breakfast on a busy weekday morning!). Everybody wins. :-)
Fresh berries, frozen berries - heck, I've even used raspberries in a pinch - still good. No honey on hand? Sub maple syrup. Again - still good.
What are you waiting for? In 30 minutes these could be in your belly! Try them and let me know what you think!
Gluten & Dairy Free Blueberry Muffins
2 C Almond Flour
1/3 C. honey or maple syrup
1/2 tsp baking soda
Pinch of sea salt
1 tsp vanilla
5 TBSP coconut oil or ghee
1 C fresh (or frozen) blueberries
Preheat oven to 350 degrees. In a bowl, combine almond flour, baking soda and sea salt. In a separate bowl, combine eggs, honey, vanilla and oil. Combine both mixtures together. Once well incorporated, add berries and mix. Fill a muffin pan with liners. Fill each liner with batter. Bake 15-20 min.