This delicious Gluten Free Blueberry muffin recipe is super easy and is my families favorite! I pack these moist mini muffins in their school lunches or they grab a few in the morning for a quick breakfast.
These healthy muffins are gluten free, and sugar free. Swerve is not an aritificial sweetener and does not contain chemicals that harm you. It is a non glycemic non-GMO sweetener derived from fruits and vegetables. It can be used to replace other sugars cup for cup. Give Swerve a try!
I used Coconut Oil and Almond Milk in this recipe for health benefits.
These are easy to make and are delicious!
Ingredient List
2 cups Gluten Free Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 cup Coconut Oil
3/4 cups Swerve
2 Eggs
1 tsp. Vanilla
1/2 cup Almond milk
4 Cups Frozen Blueberries
Mini Muffin Pan
FACT – I LOVE, LOVE, LOVE, my Kitchen Aid! I waited forever to invest in one and just kept using a ten dollar handheld mixer I got 20 years ago as a wedding gift. I just couldn’t see spending the money on a kitchen mixer. Little did I know, that a Kitchen Aid is far from a mixer. The way I cook and bake has been changed by investing in a Kitchen Aid. The best way to describe it, is to say that my entire kitchen experience has been escalated to a whole new level! Owning a Kitchen Aid will most definitely elevate your cooking experience!
Back to this yummy recipe!!!!
Preheat Oven to 350 degrees.
Grease mini muffin tin with coconut oil.
Whisk flour, baking powder, and salt in a small bowl and set aside.
Beat Butter and Swerve together.
Add in Eggs.
Add in the Dry Ingredients.
Beat Together. Add in Milk and Vanilla.
“Fold In” :)) Frozen Blueberries
Scoop into mini muffin tin!
Bake for 25 minutes.
It’s a good feeling knowing you are about putting healthy ingredients into your families growing bodies!!!
ENJOY!!!!
XO
EVE
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