Tuesday, August 13, 2013

Blueberry Muffins

Yum
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:


Blueberry Muffins
2 cups GF flour blend
1 tablespoon baking powder
1 teaspoon cinnamon (optional, you could also try nutmeg instead)
1/2 teaspoon salt
2 eggs
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

Directions
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.

This post was shared on Slightly Indulgent TuesdaysGluten Free Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesdays, Whole Foods Fridays, Allergy Friendly Lunchbox Love, and Gluten Free Fridays.

7 comments:

  1. These looks wonderful! Thanks so much for sharing them on Waste Not Want Not Wednesday, I've pinned it :)

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  2. My batter was super runny :/. Was yours like regular muffin batter?

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    Replies
    1. It is definitely runnier than regular muffin batter

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  3. Can you use frozen blueberries? Also, how many calories do you think are in these muffins?

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    Replies
    1. Yes, you can use frozen blueberries...the muffins are probably about 150 calories each (this is a rough estimate).

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  4. can you use coconut oil instead of canola or grapeseed oil?

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    Replies
    1. Yes, you can use coconut oil in place of canola or grapeseed oil, just melt it first.

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