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Guilt-Free Blueberry Muffins

Guilt-Free Blueberry Muffins
I love this muffin recipe because it is quick, requires only 8 ingredients, and allows you to substitute whatever fruit you have on hand! I selected blueberries because they’re antioxidant-rich, a good source of fiber, and an excellent source of vitamin C (…and because I’m seriously obsessed with blueberry muffins.) Jump-start your morning with this guilt-free “treat” that can easily be baked the night before or saved for an afternoon snack.

Guilt-Free Blueberry Muffins ♥ Yield: 6 muffins

Blueberry Muffin_Ingredients Ingredients
  • 1 cup blanched almond flour
  • ⅛ teaspoon baking soda
  • pinch of salt
  • 2 tablespoons raw honey
  • ¼ cup almond milk (unsweetened)
  • 2 tablespoons coconut oil, melted
  • 1 egg
  • ¼ cup fresh blueberries (frozen blueberries will not work)
  1. Preheat the oven to 350°F and line a muffin tin with baking cups.
  2. Mix together the blanched almond flour, baking soda and salt.
  3. In a separate bowl, whisk together the honey, almond milk, coconut oil, and egg.
  4. Using a rubber spatula, mix the wet and dry ingredients together.
  5. Gently fold in the blueberries into the batter.
  6. Spoon batter into the prepared muffin tin, filling each to the top.
  7. Bake for about 20-25 minutes (until a toothpick inserted into the center comes out clean)
  8. Set pan over a wire rack to cool. Wait until muffins are completely cool before removing from the paper liners.
  9. Store in an airtight container in the refrigerator.
Muffins_Oven Blueberry Muffin Enjoy! Teresa & WANU

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