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Ingredients
- (makes 20-22)
- 1/2 cup milk of choice (120g)
- 2 tsp apple cider vinegar (10g)
- 1 tsp pure vanilla extract (4g)
- 1 1/2 tbsp vegetable or melted coconut oil (15g)
- 1 cup spelt, all-purpose, or Bob’s gf flour (120g)
- If using Bob’s flour, add 1/4 tsp xanthan or guar gum
- 1/4 tsp cinnamon
- 1 tsp baking powder
- just over 1/4 tsp salt
- 1/4 cup granulated sugar of choice or xylitol (50g)
- pinch stevia, or 1 additional tbsp sugar
- 1 cup blueberries, fresh or frozen and thawed (125g)
Preparation
Step 1
Blueberry Mini Muffins Recipe: Preheat oven to 350 F and line a mini muffin tin. Whisk together the first four ingredients, and let sit at least 10 minutes. In a separate mixing bowl, combine all remaining ingredients but the blueberries and stir very well. Pour wet into dry, and stir until just combined. Then add the blueberries and stir just once, very lightly so as not to break the berries and turn the batter purple. Scoop into the muffin liners, making sure you get at least 2 blueberries in each. Bake 10-12 minutes (my gluten-free trial took 12), or until a toothpick inserted in the center of a muffin comes out clean. (All recipes on this site should be baked in the middle rack unless otherwise noted.) Take out and let sit at least 20 minutes—the blueberry mini muffins will firm up during this time so that they will not stick when the liners are peeled away. Leftover muffins should be stored in the refrigerator or freezer.