The BEST Blueberry Muffins: moist, light, fluffy, and packed with nutritious gluten-free pantry ingredients.
Dietary: Paleo | Vegan | Vegetarian
Time: 12 minutes Makes: 12
- 1/2 cup seed butter by Healthy Crunch
- 1/2 cup chia blueberry jam by Healthy Crunch
- 3/4 cup can coconut milk by Cha’s Organic
- 1 tbsp vanilla extract
- 1 tbs lemon juice (optional)
- 2 cups almond flour
- 3/4 cup cassava flour
- 2 tsp baking powder
- 1/4 tsp teaspoon bicarbonate of soda
- Pinch (Pinch) salt
- 1 cup fresh blueberries
Preheat the oven to 350F (180C). Grease or line muffin tins.
In a large mixing bowl, add seed butter, blueberry jam, vanilla, and lemon. Whisk or beat until combined.
In another large bowl, whisk the Sift in the almond flour, cassava flour, baking powder, baking soda, and salt. Add the blueberry jam mixture and mix well, adding about a tablespoon at a time more milk if it’s looking too dry.
Add the fresh blueberries and fold in gently, to make sure you don’t crush them. Transfer the mixture to the prepared muffin tin.
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean. Serve and enjoy with extra blueberry jam!