Gluten Free Blueberry Muffins
These gluten free blueberry muffins are the perfect weekend breakfast treat. I first made these for a breastfeeding mama, which means they are jam packed with super good nutrients for breast milk. They can easily be made dairy free by replacing the heavy cream with almond milk. They are so yummy and I think the whole family will enjoy them. I know we sure did!
Ingredients
1 1/2 C of Almond Flour
1 C of gluten free flour mix
1/4 C of hemp seeds
2 tsps. of baking powder
1 egg
1/4 C of olive oil
1/3 C of organic heavy cream
1/3 C of maple syrup
1 tsp of vanilla extract
1 C of frozen wild blueberries
Directions
Preheat your oven to 350 degrees.
In a stand mixer, blend together all of the ingredients except the blueberries. After the batter is mixed, stir in the wild blueberries.
Pour batter into a cupcake pan. Place in the oven and bake for 18-20 minutes.
Remove and enjoy.