I've started my prep work for when school starts and my kids want quick breakfasts. Muffins are a staple in our house, and I make several batches at a time and freeze them. We can pull them out as needed and give them a quick zap in the microwave for a quick, but fantastic breakfast. I finally got around to making a traditional blueberry muffin recipe, so here it is:
2 cups GF flour blend
1 tablespoon baking powder
1 teaspoon cinnamon (optional, you could also try nutmeg instead)
1/2 teaspoon salt
1 cup dairy-free milk
1/3 cup agave, honey, or other liquid sweetener
1/3 cup canola or grapeseed oil
1 teaspoon vanilla
2 cups fresh blueberries
Preheat oven to 375F and line or grease muffin tins.
In a mixing bowl, combine the flour, baking powder, cinnamon, and salt. In a separate bowl stir together the eggs, milk, agave, and oil. Stir the wet ingredients into the dry ingredients. Fold in the blueberries. Fill muffin cups and bake ato 375F for 20-25 minutes.
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