Covered Stainless Steel Mixing Bowls
Buy Now →Refined Sugar Free Blueberry Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Oven
- Cuisine: American
Ingredients
Scale
2 cups white flour (290g)
1/2 cup coconut sugar (92g)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup avocado oil (or melted coconut oil or grass-fed butter)
2 large eggs
1 Tbsp honey (21g)
1 cup grass-fed milk or nut milk of choice
1 tsp vanilla extract
1 cup organic blueberries (I used frozen, but fresh works too)
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper liners or grease with coconut oil.
- Melt the coconut oil so that it has time to cool.
- In a medium bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the avocado oil, eggs, honey, milk, and vanilla extract.
- Incorporate the wet ingredients into the dry. Mix until just combined. Do not overmix.
- Gently fold in the blueberries. Try not to over-mix, just fold together until the blueberries are incorporated.
- Scoop the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
- Bake for 18-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.
- Please leave a review if you made this recipe! 🙂
