Simple Gluten-Free Blueberry Muffins
Ingredients
- 1 cup all-purpose flour (gluten-free, used Bob's Red Mill 1:1 baking flour)
- 2 cups almond flour
- 1 cup sugar (used cane sugar)
- 1 tsp baking powder
- 3/4 cup milk (used almond milk)
- 4 eggs
- 1 cup wild blueberries (used frozen)
Preparation
Preheat the oven to 350F and grease or line a muffin tin.
In a large mixing bowl, whisk together the eggs and milk, then stir in the dry ingredients.
Add in the blueberries next, lightly coating them in extra all-purpose flour to prevent sinking during baking.
Scoop the batter into the muffin tin for 12 muffins and bake for 25 minutes. Enjoy!
