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Recipes - Blueberry Muffins

Recipe Name

Blueberry Muffins

 Submitted by kcsolor
Recipe Description Baby Cakes
Quantity 12 Quantity Unit muffins Servings  
Prep Time (minutes) 20 Cook Time (minutes) 22 Ready In (minutes) 42
Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1/3
cupSpelt flour
1/3
teaspoonbaking powder, Gluten free
1/8
teaspoonbaking soda, gluten free
1
1/3
tablespoonscoconut oil
1
3/4
tablespoonsAgave syrup
7/8
fluid ouncerice dream
1/3
teaspoonvanilla extract
1/8
teaspoonlemon extract
1
3/4
tablespoonsblueberries, fresh
Steps
Sequence Step
1Preheat the oven to 325 degrees. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the oil, agave nectar, coconut milk, vanilla, and lemon extract to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter. Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 15 minutes. The finished muffins will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean. Let the muffins stand in the tim for 15 minutes, then transfer them to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.






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