Refined Sugar Free Blueberry Muffins

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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

2 large eggs

1 Tbsp honey (21g)

1 cup unsweetened milk of choice (I used creamy cashew milk)

1 tsp vanilla extract

1 cup fresh or frozen blueberries

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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, whisk together the melted coconut oil, eggs, honey, milk, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the blueberries.
Scoop the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
Bake for 20-25 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 tin for 5 minutes before transferring them to a wire rack to cool completely.
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Find it online: https://homecookedliving.com/refined-sugar-free-blueberry-muffins/

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