Maple Blueberry Muffins
MUFFINS. They are one of my favorite treats to bake because you don't have to do any additional work when they arise out of the oven (re: cutting a loaf of bread, etc. The difficult stuff ;) ).
Plus! I adore King Arthur flour, especially this mix. The muffins came out rich, fluffy, and moist (I dislike that word, but what else am I supposed to use? "Totally completely amazingly NOT dry?").
The day that I made these, I was getting TWO cavities filled. Thus, of course, I had to bake in the morning, so that I could go get the damn fillings and come home to happily eat these soft, sweet muffins.
Maple Blueberry Muffins (Gluten & Dairy-Free)
Yields: 12 | Time: 30 minutes
- 1, 16-oz. box of King Arthur Flour Gluten Free Muffin Mix , PLUS what the mix requires, which is:
1.) Preheat oven to 375 degrees F
2.) Line a muffin tin with 12 muffin cups and spray them with olive oil or coconut oil cooking spray
3.) In a large bowl, whisk the eggs, coconut oil, almond milk, sun butter, and maple syrup together.
4.) Slowly integrate all of the boxed mix, little by little
5.) Fold in the cinnamon and the blueberries
6.) Pour batter into all of the muffin cups, until each of them is three-quarters of the way full
7.) Bake for 19 minutes in the oven
8.) Remove from oven; let cool completely before storing in tupper-ware