Blueberries are SO VERSATILE. I love them so much.
One of my favorite combos is lemon and blueberry. Sorry this recipe is NOT that, but these muffins will still rock your socks off.
These blueberry muffins are light, fluffy, just the right amount of sweet, and packed with fresh juicy blueberries. Snacking is one of my favorite hobbies, and these fit perfectly into that.
Blueberry muffins are classic. And even though these little muffs are dairy free, gluten free and grain free, I promise you will NOT be disappointed.
P.S. - these are SO EASY TO MAKE. Combine your dry ingredients. Combine your wet ingredients. Then combine all that shit together, add the blueberries, and throw them in the oven. BOOM.
Fresh vs Frozen Blueberries: Fresh is ideal for this recipe. If you only have frozen on hand, no worries! Just don't thaw out the frozen bleus before baking with them. Otherwise you will end up with soggy muffins which is no bueno in my book.
If you make this recipe, be sure to let me know! Recipe is below and it is linked to a PDF in case you want to print it out. Ingredients are linked below also so you can see what I continually have stocked in my pantry! Enjoy! XOXO
Bob's Red Mill Almond Flour | Bob's Red Mill Coconut Flour | Bob's Red Mill Tapioca Flour | 365 Everyday Value Organic Coconut Oil | Elmhurst Milked Almonds | 365 by Whole Foods Market Organic Maple Syrup | Bragg Organic Apple Cider Vinegar