Blueberry Muffins
These naturally sweetened, gluten-free blueberry muffins are both refreshing and perfect for a summer breakfast! They are light, soft, moist, and buttery!
Ingredients
- 2 cups gluten-free all-purpose flour (282g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ½ cup maple syrup (152ml)
- 3 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 6 tablespoons melted butter, salted
- 1 cup coconut milk or other dairy-free milk (228ml)
- 1 cup blueberries
Instructions
- Start by melting the butter and setting it aside to cool. Preheat the oven to 375°F and lightly brush a muffin tin with oil or butter.
- In a mixing bowl, pour in the eggs and stir. Then stir in the maple syrup, vanilla extract, and lemon juice. Once the butter is cool, pour it in and the coconut milk and mix well.
- Next, add in the flour, baking powder, baking soda, and salt and stir until the batter is smooth and fully mixed. Then stir in the blueberries.
- Fill each muffin cup about ¾ full of batter. Bake on the middle oven rack for 24 minutes or until an inserted toothpick comes out clean and the tops are a light golden color. Allow the muffins to cool for at least 20 minutes before removing them from the tin. Enjoy!