Almond & Coconut Flour Blueberry Muffins (Dairy Free, Gluten Free)

To be completely honest, I started off trying to make gluten-free blueberry pancakes this morning and it wasn’t quite working. Instead of throwing out the batter, I decided to toss the it into a muffin tin and see if they might turn into something good…and they did! It was a nice Saturday morning surprise. Once the muffins fully cooled, I drizzled them with a little vanilla icing and voilà… BREAKFAST! The icing is something my mom made growing up and it’s a go-to of mine (thanks, mom!).

MUFFIN INGREDIENTS:

  • 1 cup almond flour

  • 1/4 cup coconut flour

  • 1 tsp baking soda

  • sprinkle of cinnamon (less that 1/2 tsp)

  • 1 tsp vanilla extract

  • 2 tablespoons maple syrup

  • 2/3 cup unsweet soy milk (feel free to add a bit more if the batter is on the thicker side)

  • 3 eggs

  • 1/2 cup frozen blueberries (keep these in the freezer until you need to add them to your batter)

ICING:

  • 1/2 cup powdered sugar

  • 1/2 tsp vanilla extract

  • 1 tablespoon of water

DIRECTIONS:

  1. Preheat your oven to 375 Fahrenheit

  2. Mix your dry ingredients, including: almond flour, coconut flour, baking soda and cinnamon

  3. Mix in your wet ingredients, including: vanilla extract, maple syrup, soy milk and eggs (If the batter seems to thick/sticky, feel free to add a bit more soy milk)

  4. Fill your muffin tin with your baking cups

  5. Once your batter is fully mixed, remove your blueberries from the freezer and gently fold them in

  6. Generously fill each cup with batter (leave a tiny bit of room at the top so it doesn’t overflow in the oven), but the more you fill them, the bigger the muffins will be

  7. Bake them for 35-40 minutes (check often and feel free to adjust the baking time. You want them to be golden brown on the top & fully baked. Feel free to stick a toothpick in the top of one - if it comes out clean - with no batter on it - it’s all done)

  8. While the muffins are cooling, make your icing

  9. Mix the powdered sugar, vanilla and water in a small ramekin - if it’s too watery, feel free to add a bit more powdered sugar until it’s thicker

  10. Drizzle over your cooled muffins and ENJOY!

This is what the muffins should look like before you pull them out of the oven

This is what the muffins should look like before you pull them out of the oven

Good luck not eating ALL of the icing…it’s too damn good

Good luck not eating ALL of the icing…it’s too damn good

FoodHillary Shopeblueberries, blueberry muffins, muffins, dairy free, gluten free, icing, breakfastComment