Fresh blueberries are one of my favorite fruits. I eat them all year round thanks to good sales and Aldi. Whipping up a batch of fresh blueberries and dairy free chocolate is the most scrumptious and easiest dessert I can think of. The other day I wanted to bake some yummy, healthy muffins for a friend who has not been feeling well. These turned out fabulous.
Have you ever made homemade blueberry muffins and used frozen berries? I’ve had some good and bad experiences with frozen. Sometimes my batter turns purple which is NOT the intended look. I prefer the taste, texture and appearance of fresh blueberries. They just are so nice and plump and juicy.
- 1/2 C coconut oil (melted)
- 1 C granulated sugar
- 2 C GF flour (Bob’s Red Mill, blue bag is the best)
- 2 eggs
- 1 tsp vanilla
- 2 tsp baking soda
- dash of salt
- 1 C almond milk (or coconut) (plus 2-3Tbls depending on the flour)
- 2 1/2 C fresh blueberries
Preheat oven to 375. Either grease 18 regular sized muffin cups or use baking cups. As I’ve stated on here before….I don’t believe in mixing dry and then wet ingredients. I just don’t have that kind of time! So mix everything except the blueberries. Once it’s mixed well, add the blueberries and stir by hand. Folding gently so you don’t mash the blueberries. Spoon mixture into muffin cups and bake for 15-20 minutes, until golden brown.
You can substitute the coconut oil for a dairy free butter or ghee if you prefer. The almond milk can be substituted for any kind of milk, dairy, soy, coconut, cashew, etc. If your batter is a bit dry, add a little more of your choice of milk. When using gluten free flours it can sometimes be hard to follow a direction to the T if you aren’t using the same flour. Some flours are more “gummy” or “dry” then others.