Gluten-free, Dairy-free Blueberry Muffins

Since I have to be out of my house everyday at around 6 – 6:30 AM, I’m a big fan of grab-and-go breakfast or snack ideas – and I am so happy i get to add these light and airy muffins to my recipes list!

I decided to make fluffy, and super flavorful gluten-free, and dairy-free blueberry muffins and let me tell you, they are delicious! (and they look super cute too I might add). The recipe I put together is so simple and quick to make. Give it a try and let me know what you think !

muffins.jpg

Dry Ingredients:

  • 1 cup gluten-free baking flour / any baking flour of your choice
  • 2 teaspoons of cinnamon
  • pinch of salt
  • 1 tablespoon baking soda

Wet Ingredients:

  • 2 tablespoons raw honey / maple syrup
  • 2 tablespoons coconut oil – melted
  • 1/2 cup almond milk / coconut milk / any milk of your choice
  • 1/2 tablespoon of vanilla extract

Directions:

  • Combine separately the dry ingredients, and the wet ingredients

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  • Then, whisk all together in one bowl
  • Gently fold in 1/2 cup of fresh blueberries (preferably not frozen) in the batter

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  •  Fill each cavity about 2/3 full. Place in a pre-heated 160 C oven for 20-25 minutes until the tops are golden brown, and until the toothpick inserted comes out clean. Top each muffin with about 1 teaspoon of brown sugar / granulated sugar (optional)

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  • Let cool for about 15 minutes before removing them from their cups

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Bon appetit! 🙂

 

 

 

 

 

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