Fresh Blueberry Muffins
Description
We seem to constantly be on the hunt for good lunchbox fillers that aren’t laden with sugar, or an adult snack without the guilt… With endless options, these are the most versatile, easy muffins to bake.
Sweeten the deal with fresh, delicious fruits
We’re not skimping on flavour in these little beauties, just the gluten, dairy and sugar. Serve cold, warm, for brekkie on the run, as a yummy lunch box munchie or the 3pm ‘pick me up’!
Ingredients
| 2 cups gluten free self-raising flour |
| 1 cup coconut flour/meal |
| 1 egg |
| 1 tsp. vanilla |
| 2 tbsp. natural honey |
| 1 punnet fresh blueberries |
| ¾ cup unsweetened almond milk |
| ¼ cup extra virgin olive oil |
Directions
- 1
- Preheat oven to 180 degrees (Celsius, fan forced) or gas mark 6. Line a muffin tray with patty pans and lightly spray the patty pans with olive oil from 30cm.
- 2
- Sift flours into a large mixing bowl.
- 3
- Whisk together.
- 4
- Make a well in the flour blend and add vanilla, milk, egg, oil, honey and blueberries.
- 5
- Mix well until all ingredients are incorporated and there are no dry patches.
- 6
- ** TIP: cooking with coconut meal requires plenty of moisture in the mixture**
- 7
- ** TIP: if your honey isn’t runny, place it in the microwave for 20 seconds before measuring out what you need**
- 8
- Spoon mixture in to patty pans.
- 9
- Bake in preheated oven for 20 minutes before turning out onto a wire rack.
- 10
- Repeat the last step until all of the mixture is used. Makes approximately 12 muffins.
- 11
- Keep your muffins in an airtight container (in your fridge) for up to a week.
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