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  • Christine Sheriff

Blueberry Muffins

These blueberry muffins are lower in carbohydrates and sugar than a typical blueberry muffin. They are grain-free, egg-free, gluten-free, dairy-free, vegan, and paleo-friendly!



Ingredients:

1 3/4 cups almond flour

1/2 cup tapioca flour

1/2 cup unsweetened almond milk

1/4 cup vegan butter or ghee

1/4 cup sugar

2 tsp baking soda

1 tsp cinnamon

3/4 cup blueberries


Instructions:

1. Preheat oven to 350 degrees and grease a 12-count muffin tin or line with parchment paper. Or use a silicone muffin tray that doesn't require greasing or lining.

2. Place all the ingredients except the blueberries in a large bowl. Whisk together until well combined. Fold in the blueberries.

3. Scoop the batter evenly into the muffin tray. Place in the preheated oven and bake for 20-25 minutes.


Yield: 12 muffins


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