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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.
Learn MoreGluten-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
1 tbsp vanilla
⅓ cup avocado oil
¼ cup coconut sugar
¼ cup granulated sugar
1 ½ cup Bob's Red Mill 1-to-1 Gluten Free Baking Flour
1 tsp baking powder
½ tsp baking soda
pinch of salt
1 cup blueberries
Directions
Preheat oven to 375 degrees 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!
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