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Gluten-Free Breakfast Blueberry Muffins
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Recipe by Morgan Peaceman

Morgan is a born and raised Brooklyn girl. Ever since she was able to chew, she had an unrelenting love for food. They say meals are meant to be had with those you care most about, and she agrees.

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Gluten-Free Blueberry Breakfast Muffins

These simple and satisfying gluten-free blueberry muffins will soon be your new morning go-to.

40 MIN PREP
20 MIN COOK
1 HR TOTAL
12 servings
Ingredients
2 Organic Valley Large Eggs
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½ cup Organic Valley Milk
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A small bottle of vanilla extract.
1 tablespoon vanilla
A small bottle of vanilla extract.
A glass bottle of olive oil.
⅓ cup avocado oil
A glass bottle of olive oil.
A small bowl of sugar.
¼ cup coconut sugar
A small bowl of sugar.
A small bowl of sugar.
¼ cup granulated sugar
A small bowl of sugar.
A bowl of white flour.
1 ½ cup Bob's Red Mill 1-to-1 Gluten Free Baking Flour
A bowl of white flour.
1 teaspoon baking powder
½ teaspoon baking soda
A small bowl of salt.
Pinch of salt
A small bowl of salt.
1 cup blueberries

Directions

Preheat oven to 375 F. Mix eggs, milk, vanilla and oil until combined.
Add sugars, flour, baking powder, baking soda and a pinch of salt.
Fold in blueberries.
Let batter sit for 20-25 minutes.
Scoop batter into greased muffin tin.
Bake for 20-23 minutes. Let muffins cool for 5 minutes, remove from tin and then enjoy!
© Nomaste Hungry 2024. All rights reserved.
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