Light Gluten Free Blueberry Muffins
These Blueberry Muffins taste just as sweet and delicious as regular blueberry muffins but are gluten free and lower in calories!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
- 1 egg
- 1/3 cup coconut oil
- 1/3 cup almond milk
- 1-1/2 cups gluten-free flour
- sugar substitute to equal 3/4 cup white sugar I use Whey Low
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup fresh blueberries
Preheat oven to 350 degrees F.
Line a muffin tin with cupcake liners, or spray muffin tin with cooking spray.
In a 1-cup measuring cup; stir together egg, 1/3 cup oil, and 1/3 cup almond milk. Set aside.
In a large bowl, combine gluten-free flour, sugar substitute, salt and baking powder.
Pour the egg mixture into the bowl with the dry ingredients. Stir until just combined. Be sure not to over mix.
Gently stir in blueberries with a wooden spoon.
Using an ice cream scoop, or large spoon, scoop the batter into each prepared muffin tin.
Bake at 350 degrees F in a preheated oven for about 20 to 25 minutes.
Makes 6 muffins.