Print Recipe
Blueberry Muffins
A melt-in-your-mouth blueberry muffin recipe made from real food ingredients.
Prep Time
10
mins
Cook Time
25
mins
Total Time
35
mins
Course:
Breakfast, Snack
Servings:
16
servings
Ingredients
3
cups
flour
see notes for gluten-free option
1
tsp
baking soda
1/2
tsp
salt
1/2
cup
butter, melted
1/2
cup
honey
2
eggs
1 1/2
cups
milk
1
cup
blueberries
OR replace the whole wheat flour with this for a GF version:
1
cup
brown rice flour
1
cup
sorghum flour
1/2
cup
tapioca starch
1/2
cup
garbanzo bean flour
Instructions
Mix dry ingredients in a large bowl.
In a smaller bowl, melt butter, mix in honey and eggs, beat well.
Add liquid ingredients to dry ingredients and mix gently.
Bake at 350 for 25 min.
Notes
For gluten-free, replace the whole wheat flour with:
1 cup brown rice flour
1 cup sorghum flour
½ cup tapioca starch
½ cup garbanzo bean flour