Bangin’ Blueberry Muffins

 

I know I know, another muffin recipe…. but these muffins are too good to not share. Blueberry muffins, or berry muffins in general have always been a top fav, especially during the Summer season. 

These are obviously going to be just as delicious all year long, but warm weather and berry treats just go together, so I figured I’d let y’all give these bad boys a try before the season’s over.

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What you’ll need:

2 1/4 cups of flour

3/4 cups of packed brown sugar

1/2 tsp salt

2 tsp baking powder

2 flax eggs (1 tbsp grounded flaxseeds + 3 tbsp’s water = 1 flax egg)

2/3 cup of almond milk

3/4 cup of coconut oil

1 tbsp of maple syrup

1 1/2 – 2 cups of blueberries

1 tbsp sugar for coating (optional)

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Instructions:

  1. In a bowl place your two and a quarter cups of flour and your three-fourths of a cup of packed browned sugar. Also throw in your half teaspoon of salt and two teaspoons of baking powder and mix together.
  2. In a separate bowl, create your two flax eggs by adding two tablespoons of grounded flaxseeds into a bowl and careful adding in 6 tablespoons on water. Stir together well and let sit for 5 minutes until it thickens.
  3. Measure and add in your two thirds of a cup of almond milk and your three fourths of a cup of melted coconut oil. Also add in your flax eggs and your tablespoon of maple syrup. Mix together until smooth consistency.
  4. Add in your one and a half to two cups of blueberries (I went with two cups cause the more the merrier) and stir together so that the blueberries are evenly distributed throughout mixture.
  5. Begin preheating your oven while you scoop the mixture into your muffin tin. I recommend using muffin paper cups. I got 12 muffins out of the batch.
  6. If you’d like to sugar coat your muffins do so now, and then bake for 34-38 minutes, let cool and enjoy!

 

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