Blueberry Breakfast Muffins

Blueberry pancakes, waffles, smoothies, breads, muffins... if there are baked blueberries inside of it, I want it.

Nothing beats the taste and smell of freshly baked blueberry muffins.

These blueberry muffins were made in a pinch when I decided I was going over to a family member's home for brunch... I realized all of the baked goods were sure to have some form of gluten, or at least be contained with it.

Not wanting to miss out on all of the baked goods I quickly baked these muffins which took a total of half an hour.

These are made with Rice flour, I personally like baking things such as breads and muffins with rice flour because they tend to be fluffier and more "gluten-like" rather than using almond or coconut flour which I usually save for cookies or raw treats.

Here is the recipe, you'll thank me for it!

Blueberry Breakfast Muffins

Serves 6/ 30 minutes

Ingredients

. 1 cup of brown rice flour

. 1/2 cup of almond milk (or any milk of choice)

. 2 Tbs of melted coconut oil

. 2 Tbs of honey

. 1/2 tsp of baking powder

.1 pasture raised egg

. 1 cup of (thawed) frozen blueberries

Instructions

Preheat your oven to 350 degrees, then mix all the dry ingredients in one bowl. In a separate bowl lightly whisk your egg, honey, coconut oil and almond milk.

Combine the two bowls and mix until the batter is smooth... lastly lightly fold in the blueberries.

Place about a 1/4 cup of the batter into a greased cupcake tin, or into individual cupcake liners.

Let them bake for about 25 minutes or until golden brown.

Serve the muffins with toppings such as grass-fed butter, almond butter, whipped coconut cream, or jam of choice.

Enjoy!