Blueberry Muffins (Dairy and egg free!)

Who knew muffins could be so wonderful? Quick breads have always been more “my thing”, but I’m loving how you get the same taste with muffins and they bake in half the time! My hubby recently requested blueberry muffins to be able to grab for his breakfasts, and that’s when I realized it… I didn’t have a blueberry muffin recipe! I decided to make my own.

Not only did I want our muffins to be delicious, obviously. But I also wanted them to be healthier than the normal sugar-filled muffin. And I nailed it! These muffins are dairy free, egg free, and refined sugar free. They are still perfectly sweet and full of blueberry bliss. You can easily throw these together by the time your oven is preheated! No kidding! They are that easy to mix up.

Grab one while on the go, enjoy as a snack, or add a drizzle of honey for a late night dessert. You’ll be hooked!

Ingredients:

• 1/3 cup coconut oil, melted and cooled
• 1/2 cup pure maple syrup
• 1 cup plain, unsweetened almond milk (or milk of choice)
• 1 tsp vanilla
• 1 tsp white vinegar
• 1.5 cups flour
• 1 tsp baking soda
• 1 cup blueberries, fresh or frozen

Directions:

Preheat oven to 350. Combine wet ingredients in a bowl. Add dry ingredients and mix until just combined then gently fold in blueberries. Scoop batter into a greased muffin tin, filling tins 3/4 full. Bake for 20 to 25 minutes, until golden around the edges. Let cool slightly then remove from muffin tin and let cool on a cooling rack. Store in an airtight container for up to 5 days. Makes 1 dozen muffins.

Enjoy!