Blueberry Muffins

PREP TIME: 15 minutes

COOK TIME: 20 minutes

TOTAL TIME: 35 minutes

Yields: 9 Muffins

 Ingredients 

• 1 cup Metta flour
• 1 cup almond flour or meal
• ⅔ cup non-dairy milk
• ¼ cup any oil (melted coconut oil preferred)
• 2 Tbsp apple cider vinegar
• ½ cup sugar or maple syrup
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp sea salt
• ⅔ cup fresh blueberries

Instructions

1. Preheat oven to 350 degrees F and oil muffin tins.
2. Mix melted oil with non-dairy milk, vinegar, sugar, vanilla, salt, and almond flour.
3. Sift in Metta flour along with baking powder and baking soda. Mix until well combined.
4. Add the blueberries and fold in gently ensuring they don’t crush.
5. Scoop the batter into lightly oiled muffin tins.
6. Bake in the oven for 20-22 minutes until arisen and an inserted skewer comes out clean.
7. Tastes best when fresh, but can keep in the fridge covered for days.

Note: This recipe was adopted from www.rhiansrecipes.com/gluten free vegan blueberry muffins/

Have you used Metta gluten-free flour for this recipe or any other recipe?

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