This simple one-bowl blueberry muffin recipe is quick and easy to throw together! Not only do these muffins taste great, they are also sugar free and contain zero dairy or gluten – making them a great choice for the whole family! These hold well in the freezer – simply leave them out to defrost (perfect for school lunch boxes!)
BLUEBERRY MUFFINS
- Nutritional Breakdown: per portion (whole recipe)
(g)
- Calories: 205 (2255)
- Carbs: 6.1 (67.1)
- Fat: 17.2 (189.2)
- Protein: 6.9 (75.9)
- Fibre: 2.5 (27.5)
- Sugar: 2.4 (26.4)
- Preparation time: 5 minutes
Cooking time: 20 minutes
Makes 11 muffins
INGREDIENTS
- 3 large eggs
- ¼ cup almond milk
- ¼ cup olive oil
- 2 cups almond meal
- 1/3 cup Nuvia Baking
- 1 cup fresh blueberries
- 1 tsp pure vanilla extract
METHOD
- 1. Preheat oven to 180 degrees Celsius and prep your muffin tin.
- 2. Add all the ingredients except for the blueberries into a large mixing bowl and mix until well combined.
- 3. Fold through berries and bake for 20 mins or until golden and fluffy.
