Ahh, blueberries. The perfect combination of sweet and tart. Blueberries make a great part of a nutritious and delicious breakfast. They can be mixed into smoothies, folded into a Greek yogurt parfait, added to pancake batter (try them in our high-protein pancake recipe), or cooked into your oatmeal. Recently we’ve been using them in our muffin mix.
And what’s better than waking up and starting the day right with a blueberry muffin? Every morning of this past week we’ve made up a batch of gluten-free blueberry muffins. And before they’ve had a chance to cool, a house-full of kids swoop into the kitchen and devour them. Yep, all 24 muffins are gone. I guess they like them 😉
We hope you like them too.
And honestly, don’t stop at breakfast. These blueberry muffins can be eaten at any given time of the day. Who ever said that muffins are strictly for breakfast? They are healthy, so don’t hold back.
The best part about this recipe (besides the rockin’ flavor, of course) is that it’s gluten-free! Now there’s definitely no reason not to bake these off-the-charts muffins.
- 1 1/4 cups Pamela's gluten-free pancake and baking mix
- 3 tbs. ground flax seed
- 1/2 tsp. cinnamon
- 1 tsp. baking powder
- 1 egg
- 1 cup unsweetened vanilla almond milk
- 1 tsp. vanilla extract
- 1 tbs. coconut nectar, agave nectar, pure maple syrup, or coconut sugar
- 1 cup fresh blueberries (organic)
- Preheat the oven to 350F. Coat a mini muffin tin with nonstick cooking spray. Set aside.
- In a large mixing bowl, combine the baking mix, ground flax seed, cinnamon, and baking powder. Then add the egg, milk, vanilla, and sugar and whisk to combine. Fold in the blueberries.
- Use a small ice cream scoop to measure out batter for each muffin. There should be enough batter to make 24 mini muffins. Place in the oven and bake fo 12 minutes or until lightly golden on top. Remove from the oven and let cool on the counter for 5 minutes before removing to a plate.