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Paleo Blueberry Muffins

Ingredients:

1 1/2  cup gluten-free all purpose flour
3/4  cup coconut sugar
1/2  tsp salt
1/3 cup olive oil
1  large egg
1/2  cup almond milk
1 1/2  vanilla extract
1 cup frozen blueberries

 

Directions:

·    PREPARE OVEN AND MUFFIN CUPS

Heat oven to 400º F. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.

·    MAKE BATTER

Whisk the flour, sugar, baking powder, and salt in a large bowl.

Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.

Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.

·    BAKE MUFFINS

Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.

Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

Makes 10 Muffins
1 muffin per serving

Macros

Calories:79

Protein: 2
Carbs: 18
Fat: 8

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