Blueberry Muffins

Muffins have become a healthy treat for us. They taste great and they give us the feeling of having something that is a desert-like, without the extra sugar.

This blueberry muffin recipe is a base for any other type of berries you’d like to substitute. It’s also gluten-free and sugar free.

Ingredients:
1 egg
2 TBSP olive oil
1/3 cup pure maple syrup or raw honey
1 mashed banana or an additional 1/4 cup of syrup/honey
2 tsp vanilla extract
1/2 cup almond or oat milk (or regular milk)
1/2 tsp lemon juice or white vinegar (this will bake out, don’t worry) - it’s for leavening
1 cup of gluten free flour (almond, brown rice, etc.)
1 1/2 cups of instant oatmeal or quick oats
1 TBSP cinnamon
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 cups of blueberries - if using frozen, thaw if possible or add 2-5 minutes to your cook time
1 cup chopped walnuts, or other nuts of your choice (optional)

Directions:

1. Preheat oven to 400 degrees.

2. Combine all wet ingredients together in a large measuring cup or small bowl.

3. Combine all dry ingredients in separate large bowl and mix well.

4. Add wet ingredients to dry and mix well.

5. Gently fold in blueberries and walnuts if using.

6. Allow batter to sit for 5 - 10 minutes. (This allows the oats to expand and creates a nicer texture to the crown).

7. Insert paper liners into muffin pans or spray pans with olive oil. The batter makes 15-18 muffins, depending on size of blueberries and whether or not you are using walnuts.

8. Bake 18 minutes or until muffins are slightly brown and somewhat firm to the touch. Add extra time if the blueberries were frozen.

9. Cool 5 minutes in the pan, then remove and cool further on a rack (but they are good warm!)
   
   You can substitute other berries (e.g., raspberries, strawberries, currants, etc,) but you will not need the cinnamon if you do.