Ahh, muffins, who doesn't love muffins? I remember as a child, on the weekends, my mom always had a special breakfast treat, corn muffins, blueberry muffins, or whatever delicious flavor our favorite grocery store had that day. They even would make green muffins for St. Patrick's Day. And you better believe we would get those ones too! Do I have any others reading this right now that only eat the tops of the muffins? Or am I the only weirdo? I don't know what it is but, there is just something really delicious about the tops of the muffins that the bottom does not provide! Anyways....
As I got older, I started to realize how bad muffins were for you! I was always convinced they were a healthy breakfast! But the fact that stores now display the calories of each muffin right next to the kind of muffin it is, is a MAJOR buzz kill. You would think that would be bad for business! (insert laughing emoji here). I mean, I know I've stopped being tempted to buy muffins once I was able to see that one corn muffin is about as many calories as a Big Mac!
But since being gluten free, I have not been 'able' to eat muffins anyways. Sadly my husband loves blueberry muffins and always brings them home. I sometimes beg him not to because I don't want to be tempted to eat one. I know, not fair. I'm a brat sometimes. But I think I made up for it when I found this gluten free, LOW sugar, blueberry muffin recipe! Words from my husband, and I quote, "These may be the best blueberry muffins I have ever had!"
And I think I may need to toot my own horn on this one (toot toot) because, he is soooo right. They really are the best blueberry muffins I have ever had. They came out so moist and crumbly, and honestly, the taste was SCRUMPTIOUS. I've actually now made these a few times already, and they have become my "sweet tooth" of choice if you will. So far I have made blueberry muffins and just recently made blackberry muffins! Droooooling! Obviously since they are gluten free, dairy free, and low sugar, they don't hurt my belly. I find it to be such a big accomplishment when I make things my stomach CAN actually handle and I actually LIKE. So like I said earlier....TOOT TOOT! Alright enough horn tooting, here is the recipe! Enjoy! Endometriosis warrior approved!
What you need:
-1/3 cup coconut oil
-1/3 cup dairy free/gluten free almond milk
-1 1/2 cup gluten free flour
-1/2 tsp salt
- 2 tsp baking powder
- 3/4 cup sugar substitute (I used Stevia Extract Baking Blend Natural Sweetener and used 2/4 cup)
- 1 cup fresh blueberries, blackberries (or whatever you choose)
Makes 6 muffins. (I usually can get about 8 muffins though!)
1) Preheat oven to 350 degrees.
2) Line a muffin tin with cupcake liners.
3) In a mixing bowl mix the egg, oil, and almond milk.
4) In another bowl, combine the flour, sugar, salt, and baking powder.
5) Pour the egg mixture into the bowl with the dry ingredients. Stir until it is all combined.
6) Gently stir in the blueberries or blackberries. (or whatever you choose).
7) Using a large spoon or ice cream scoop, scoop the batter into each prepared muffin tin.
8) Bake for 20-25 minutes. (Oven depending. Mine takes the full 25 minutes).