Gluten Free/Dairy Free Blueberry Muffins
Course
Breakfast
Cuisine
Treats
Servings
Prep Time
12
muffins
8-10
minutes
Cook Time
25
minutes
Servings
Prep Time
12
muffins
8-10
minutes
Cook Time
25
minutes
Ingredients
1.5
cups
NOW Foods Gluten Free Pancake & Waffle Mix
1.0
cups
almond milk
0.5
cups
water
1
tsp
Vanilla extract
1
whole
egg
or 1 tbsp of applesauce and 1/2 tsp baking powder
1/2
cup
Organic blueberries
1/4
cup
Organic turbinado sugar
10
packets
NOW Foods Stevia
1/4
tsp
Organic baking powder
(do not add if opted to use applesauce and baking powder.)
Instructions
Preheat oven to 350°F and grease muffin tins.
In a large bowl whisk together sugar with egg until frothy.
Add almond milk, water, Ellyndale Organics™ Avocado Oil, and vanilla until fully incorporated.
Whisk in Gluten-Free Baking & Pancake Mix until smooth.
Lightly fold in blueberries.
Pour batter into muffin tins until 2/3 full.
Bake for 20 to 25 minutes (mine took a full 25 minutes).
Allow muffins to cool for 10 minutes and enjoy!