Ingredients

The following ingredients have 6 Servings
  • 1 egg
  • 1/3 cup coconut oil
  • 1/3 cup almond milk
  • 1-1/2 cups gluten-free flour
  • sugar substitute to equal 3/4 cup white sugar (I use Whey Low)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup fresh blueberries

Instruction

  • Preheat oven to 350 degrees F.
  • Line a muffin tin with cupcake liners, or spray muffin tin with cooking spray.
  • In a 1-cup measuring cup; stir together egg, 1/3 cup oil, and 1/3 cup almond milk. Set aside.
  • In a large bowl, combine gluten-free flour, sugar substitute, salt and baking powder.
  • Pour the egg mixture into the bowl with the dry ingredients. Stir until just combined. Be sure not to over mix.
  • Gently stir in blueberries with a wooden spoon.
  • Using an ice cream scoop, or large spoon, scoop the batter into each prepared muffin tin.
  • Bake at 350 degrees F in a preheated oven for about 20 to 25 minutes.
  • Makes 6 muffins.