Blueberry Muffins by Deliciously Ella
Note from Baker Chi Chi: OH LORDY …YUM! These muffins are life-changingly tasty + ridiculously easy to make. I used brown rice flour - which worked very well. These dreamboats are super filling + will happily settle into your belly at any time of the day + work quite well for a breakfast-on-the-go. I can’t wait to hear what you think!
Makes 12 Muffins
- 3 1/3 cups buckwheat or brown rice flour (about 14 ounces)
- 1 tablespoon ground cinnamon
- 1 ¼ cups unsweetened almond milk
- 1¼ maple syrup
- ¾ cup ground almonds
- 4 cups of fresh blueberries
- coconut oil, for greasing
Preheat the oven to 350°.
Pour the buckwheat or brown rice flour, cinnamon, almond milk, maple syrup and ground almonds into a mixing bowl, stirring them to form a smooth batter before adding the blueberries.
Grease a 12-cup muffin pan with the coconut oil, scoop the mixture into it and then back them for about 45 minutes until the tops begin to turn a golden brown.
*Recipe taken from Deliciously Ella’s cookbook.
