Blueberry muffins are considered the OG for a good reason. A mixture of spongey vanilla with the sweet pop of fresh blueberries are the original healthy breakfast, or go ‘n’ glow treat. This recipe is gluten free and diary free (with the exception of the eggs) and refined sugar free and has the added benefit of blueberries for gut and brain health. Hydrolysed collagen supplements also have the benefit of being able to be used in all forms of cooking as it tastes great but is amazing for joint health, muscle health and hair, skin and nails.
Ingredients
- 2 cups gluten-free self-raising flour
- 1 tablespoon gluten free baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 3/4 cup coconut sugar
- 8 tablespoons coconut oil
- 1/2 cup plain coconut yoghurt
- 3 large eggs - room temperature ideally
- 2 x 10g scoop of vanilla be.
- 1 1/2 cup fresh blueberries rinsed + extra rinsed blueberries for topping if desired.
- 2 extra tablespoons coconut sugar
- Rind of 1 lemon
- * if using frozen berries thaw, rinse and pat dry. While baking the berries may "bleed", making the muffins more blue.
Method
- In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together sugar, coconut oil, yogurt, eggs, lemon rind and vanilla be. until well combined.
- Mix flour mixture into wet mixture until thoroughly combined and no lumps remain, about 1 minute.
- Gently fold in blueberries until evenly distributed.
- Meanwhile, preheat oven to 180 degrees and line a 12 cup muffin tin with olive oil spray or line with paper muffin cups.
- Using an ice cream scoop or large spoon, portion batter evenly into prepared muffin tins.
- Top with extra blueberries if desired.
- Bake 22-25 minutes, or until the muffins are golden and toothpick inserted in the centre comes out clean.
- Let muffins cool in muffin tin on wire rack for 10 minutes. Remove from tins and let cool at least another 10 minutes.
- Store in an air tight container for several days. Freeze well.
