Homemade Blueberry Muffins!
Hi everyone! It's been a few weeks since I've shared any recipes. I decided to put less pressure on myself to post a certain number of times a month, but hopefully, I'll fall into the weekly cadence again. Quarantine during March vs. quarantine in July feels like two completely different places in my life. I've accepted my current reality for the remainder of 2020, and I'm excited to spend time with family for the next few months. Luckily, I've been able to bake/cook on the weekends. Here's a gluten-free, dairy-free, low sugar recipe of my favorite airport food: blueberry muffins.
½ cup avocado oil (olive oil or butter)
2 eggs (egg replacer or flax egg)
1 tsp. vanilla extract
1.25 cup almond milk
2 cups of blueberries
3/4-1 cup of brown sugar
2 cups of gluten-free flour (all-purpose flour)
½ tsp. salt
3 tsp. baking powder
Preheat the oven to 375 ˚F.
Dry Mix: Mix the flour, baking powder, and salt in a bowl.
Wet Mix: In a separate bowl, mix the oil and sugar together.
Crack one egg at a time in the wet mix. Pour in the vanilla extract.
Add the dry mix slowly to the wet mix. Blend together.
Slowly add in almond milk until the texture is nice and creamy.
Crush half of the blueberries and add it to the mixture.
Grease a muffin tray and pour in the batter.
Bake the muffins for ~20 min or until they are slightly brown.