Bennett’s Blueberry Morning Muffin
Brunch on these perfect wake-up treats just out of the oven.
Yield: 12 cupcakes
Calories: 207kcal
Equipment
- Mini-muffin tin
- Muffin Tin
- Mixing Bowls
- Measuring Spoons
- Measuring Cups
Materials
- 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
- ⅓ cup Unrefined Virgin Coconut Oil measured solid, then melted; can also use butter
- ⅓ 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.