
Blessed Blueberry Muffins
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.