These Healthy Dairy-Free Blueberry Muffins are dairy and gluten free, as well as refined sugar free. They are light, sweet and a good source of protein and fiber to help keep you feeling full and satiated.
In a medium-sized mixing bowl, sift the dry ingredients and mix them. Sift the almond flour separately. Mixing it with the rest of the dry ingredients can make it too difficult to sift.
Mix the wet ingredients in a small mixing bowl.
Place the blueberries in a small bowl and mix in 1 tablespoon of the dry ingredients.
Combine the wet and dry ingredients. Mix until well combined, but do not over-mix.
With a spatula, fold in the blueberries. Make sure they are incorporated evenly.
Put 8 muffin liners in a muffin tin and spray them with oil. Using an ice cream scoop, fill them all the way with the muffin batter. Add extra blueberries on top if desired.
Bake for 10 minutes at 425 degrees Fahrenheit. Then, without opening the oven door, turn the oven temperature down to 350 degrees Fahrenheit and bake for 20 minutes.
After 20 minutes, you can insert a toothpick in the center of a muffin to check for doneness. The toothpick will come out clean when they are fully cooked. Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool for another 10 minutes.
Enjoy!
Notes
Don't leave the muffins in the muffin pan to cool for longer than 5 minutes. It can trap the steam and make the muffins soggy.
Let the muffins cool completelybefore removing the muffin liner. If it's sticking to the liner, the muffins haven't cooled all the way.
If you use frozen blueberries, rinse the blueberries in water until the water runs almost clear. Otherwise, it can turn your muffin batter colors.