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GF-DF Blueberry Cream Muffins with Maple Sugar Topping

This will quickly become your favorite blueberry muffin recipe. Their moist texture and maple, blueberry goodness make them completely irresistible!


Yields: 1/2 dozen large muffins


Ingredients:

1 cup of almond flour

1 cup of gluten free flour

1/2 cup of maple syrup

1 tablespoon of baking powder

1/2 teaspoons of baking soda

1/2 teaspoon of salt

1/2 cup of coconut oil, melted

1 cup of dairy free vanilla yogurt (I used So Delicious.)

1/2 teaspoon of vanilla extract

1 cup of fresh or frozen blueberries

2 eggs

topping- cinnamon & maple sugar


Instructions

1) Preheat oven to 350 degrees.

2) Spray muffin pan with non-stick spray.

3) In a large bowl mix dry ingredients & stir.

4) In another bowl, mix all wet ingredients & stir.

5) Combine both bowls & fold in blueberries.

6) Top with cinnamon & maple sugar.

7) Bake at 350 degrees for 25 minutes until center is well formed. I use large muffin pans, so if you use smaller ones, you may need to cut down on the bake time.

8) Scrape around muffins with a spatula, transfer to wire rack & let cool before serving.

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