Baking Day: Bennett’s Blueberry Morning Muffins

Baking Day: Bennett’s Blueberry Morning Muffins

One of our weekly favorites, this recipe is featured in our classic collection of baked good food.

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Bennett’s Blueberry Morning Muffin

Jamie P
Brunch on these perfect wake-up treats just out of the oven.
Prep Time 10 mins
Cook Time 22 mins
Cooling Time 20 mins
Total Time 52 mins
Course Breakfast
Cuisine American
Servings 12 cupcakes
Calories 207 kcal

Equipment

  • Mini-muffin tin
  • Muffin Tin
  • Mixing Bowls
  • Measuring Spoons
  • Measuring Cups

Ingredients
  

  • 2 ½ cup Blanched Almond Flour
  • ½ cup Lakanto Monkfruit with Erythritol Sweetener
  • 1 ½ tsp Gluten-free Baking Powder
  • ¼ tsp Sea salt optional, but recommended
  • cup Unrefined Virgin Coconut Oil measured solid, then melted; can also use butter
  • cup Unsweetened Almond Milk
  • 3 Cage Free Organic Eggs
  • ½ tsp Organic Vanilla Extract
  • ¾ cup Blueberries

Instructions
 

  • Blend all dry ingredients in a small bowl.
  • Whisk all wet ingredients together in a larger bowl until blended.
  • Slowly mix in the dry ingredients and when almost fully blended, fold in washed fresh blueberries.
  • Scoop into muffin cups with just the bottoms greased.
  • Bake at 350 degrees for 22 minutes.
Keyword Gluten-free, Keto

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