Blueberry Muffin

Did you go blueberry picking this season? There is still one more month to pick fresh blueberries in New England. Let the smell of a fresh blueberry muffin help wake up your little ones and enjoy this tasty recipe yielding about 12 medium muffins. This recipe is dairy-free and gluten-free!

Ingredients:

  • 1 1/2 cups white flour (if needed, use gluten-free flour)
  • 1/2 cup of white sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup of almond milk
  • 1/4 cup cooking oil
  • 1 Eggs
  • 1 cup of blueberries

Directions:
Preheat oven to 400F (205C). First, mix in medium bowl all the wet ingredients: eggs, milk, and oil.

Next mix all the dry ingredients (flour, sugar, baking powder, and salt) with the wet ingredients.

Fold in fresh blueberries.

Carefully fill batter into tins, then sprinkle additional sugar on top.

Cook in the oven for 20 to 25 minutes.

Let cool and serve!

Share your treats with us on Instagram or Facebook with hashtag: #liliguanafun

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