You guys! When my mom tasted this recipe, she said…” I think that’s one of the best things you’ve ever made”! I have to say, it’s one of my top five favorites! A Saturday morning experiment turned into the best muffins ever! They have the same texture as a bakery-style blueberry muffin, but they’re made with whole ingredients, and they’re gluten, dairy, and nut free. 
These muffins are sweetened with coconut sugar and maple syrup, and their base is gluten free all purpose flour. I think you all know I’m a chocolate-lover, and it’s rare that I really love a recipe that doesn’t have chocolate in the name, but these are just to die for! The recipe makes 8 muffins, I typically like to make things in smaller batches since I do so much baking, but if you have a bigger group or want to make more, you can double the batch and make 16!
These muffins can be a dessert, or you can pair them with some fresh fruit and coffee for a tasty breakfast. They’re also great for meal prep, if you want to make a large batch, store them in the freezer, and take them out for breakfasts during the week!
Ingredients for these Healthy Blueberry Muffins:
- Gluten free all purpose flour
- Cinnamon
- Nutmeg
- Baking powder
- Eggs
- Vanilla extract
- Coconut sugar
- Maple syrup
- Melted coconut oil
- Almond milk
- Blueberries
What You’ll Need to Make these Healthy Blueberry Muffins:
- Mixing bowls
- Measuring spoons/cups
- Mixing spoon
- Muffin tin(s)
- Muffin tin liners
