Blessed Blueberry Muffins 1 1/4 cups regular all-purpose flour 1/4 cup superfine blanched almond flour 1 scoop Blessed Protein Blueberry Pie 2 1/2 teaspoons baking powder 1/2 teaspoon fine sea salt 1/2 cup + 2 tablespoons pure maple syrup or agave, room temp 1/4 cup canned lite coconut milk, shaken well first, room temp 1 tablespoon lemon juice + zest of 1 lemon 2 tablespoons unsweetened plain creamy non-dairy yogurt, room temp 1 teaspoon vanilla extract 1/2 cup fresh blueberries raw sugar for topping, optional Method Make sure your liquids are at room temperature before beginning. Preheat the oven to 350°F and line a muffin pan with 9-10 liners. In a large bowl, add the all-purpose flour, almond flour, Blessed Protein, baking powder, and salt and whisk well. In a separate medium bowl, whisk together the syrup, milk, lemon juice/zest, yogurt, and vanilla and whisk until very smooth and frothy. Pour the wet ingredients over the dry and very gently mix with a spoon until incorporated and the batter is smooth, but be very careful not to overmix! Gently fold in the blueberries. Divide the batter into 9-10 muffin liners. Sprinkle raw sugar on the top of each muffin if desired. Bake for 20 minutes until golden brown and a toothpick is clean. Cool 15 minutes before serving.
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