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Blueberry Muffins

Blueberry Muffins

These blueberry muffins are delicious and simple to make. They are perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • ½ cup raw honey or Grade A Dark Amber maple syrup
  • ½ cup grass-fed butter or raw organic coconut oil, melted
  • 1 ea pasture-raised organic egg
  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons aluminum-free baking powder
  • ½ teaspoon freshly ground pink Himalayan salt or sea salt
  • 1 cup unsweetened organic vanilla-flavored almond milk
  • 8 drops lemon essential oil
  • 1 cup organic blueberries, fresh or frozen

Equipment

  • Mixing Bowl
  • Muffin Tin

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray.
  2. In a mixing bowl, combine the honey or maple syrup, melted butter or coconut oil, and the egg. Mix well.
  3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Stir until combined.
  5. Add the lemon essential oil and blueberries to the batter. Gently fold them in.
  6. Pour the batter into the prepared muffin tin, filling each cup about ⅔ full.
  7. Bake for 20 minutes or until a toothpick comes out clean. Let cool before serving.

Notes

Store any leftovers in an airtight container. You can substitute different sweeteners or add nuts for variation.