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I had about 2 HUGE containers of blueberries… therefore, i HAD to make blueberry muffins!
RECIPE: (makes 6 large muffins or about 10 “cupcake” size muffins)
- 1 cup white whole wheat flour
- 1/2 cup ground flax seed
- 3/4 cup brown sugar
- 2 eggs (room temp)
- 1 cup vanilla almond milk
- 1/2 cup coconut oil (melted)
- 1 tablespoon vanilla extract
- 2 cups blueberries (you can use less, i just wanted there to be no mistake that these were BLUEBERRY! muffins)
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
INSTRUCTIONS:
- mix flour, brown sugar, baking powder, baking soda, salt and flax seed in a large bowl
- in a separate bowl, combine almond milk, eggs and vanilla together
- melt coconut oil until it’s all liquid in a small bowl
- add wet ingredients to the dry ingredients, alternating with oil until well combine
- add blueberries and fold in with a rubber spatula
- bake at 350 for about 20 minutes (i made big muffins, so depending on how big you’re making yours, time could vary. once a toothpick comes out clean, they’re done!)
- serve and enjoy!
