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Recipes - Blueberry Muffins Recipe

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

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Ingredients
Amt.	Measure	Ingredient



2 1/4	cups	Spelt flour
2	teaspoons	baking powder, Gluten free
1	teaspoon	baking soda, gluten free
1/2	cup	coconut oil
2/3	cup (8 fl oz)	Agave syrup
2/3	cup	rice dream
2	teaspoons	vanilla extract
1	teaspoon	lemon extract
2/3	cup	blueberries, fresh

Steps

Sequence	Step

1	Preheat 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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