There is a blueberry muffin recipe my mom always uses from Betty Crocker that I LOVE! She’s been making it for years. Over time, she swapped some of the ingredients to be healthier however they still had gluten and refined sugar in them.
I try my best to avoid gluten because when I eat too much, I get inflamed. When I get inflamed, I get acne, headaches, swollen sinuses, digestive issues, and I’m more tired than normal. I can handle gluten sparingly but I can’t eat too much.
Because I loved this Betty Crocker muffin recipe so much, I had to make it gluten free. While I was at it, I made it refined sugar free too! (The refined sugar is NOT replaced with artificial sweeteners either.) These muffins are so good and you wouldn’t even know they’re healthy!
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½ cup Nut Milk (I use Elmhurst Milked Almonds or Milked Oats)
¼ cup Oil (I use Avocado Oil)
¼ cup Raw Honey
¼ cup Coconut Sugar
2 tsp Baking Powder
½ tsp Salt
1 cup Blueberries (I use organic frozen)
Combine all ingredients in a mixing bowl, fill the muffin tray, and bake at 380 degrees Fahrenheit for 20 minutes.
I like to line my muffin tray with parchment paper liners. It makes an easier cleanup, however if you don’t use liners, spray your muffin tray with some oil (avocado or olive oil are fine) to prevent sticking.
If you give these a try, let me know what you think!
Blueberry Muffins (Gluten Free, Dairy Free, Refined Sugar Free)
- 1 Egg
- 1/2 Cup Nut Milk I use almond milk or oat milk
- 1/4 Cup Oil I use avocado oil or alive oil. Do NOT use inflammatory canola or vegetable oils
- 1 1/2 Cups Gluten Free Flour I do a mixture of 1 part GF all purpose flour, 1 part GF oat flour, and 1 part almond flour
- 1/4 Cup Raw Honey
- 1/4 Cup Coconut Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 Cup Blueberries I use organic frozen blueberries
Combine all ingredients in a large mixing bowl.
Scoop out into muffin tray lines with parchment paper liners. Recipe should make about 12 muffins.
Bake at 380 degrees Fahrenheit for 20 minutes.