Preheat oven to 350 degrees
Ingredients
2 cage free eggs
2 cups wild blueberries (fresh or frozen)
1 ½ cups gluten free flour
½ cup almond meal
½ cup milk (non-dairy preferable)
½ cup virgin olive oil
½ cup organic cane sugar
2 tsp baking powder
1 scoop vanilla protein powder (optional)
1 tsp vanilla extract (add if not using vanilla protein powder)
Directions
- With a fork, beat eggs in a mixing bowl
- Beat oil into mixture
- Add in all dry ingredients and stir well
- Add milk slowly, stirring to incorporate
- Gently mix in blueberries
- Pour evenly into muffin tin (with or without paper liners)
- Bake for 25 minutes
- Cool for 5 minutes
- Enjoy!
- Store the rest in an airtight container
NB Makes one dozen muffins
Adapted from https://glutenfreebaking.com/gluten-free-blueberry-muffin-recipe/