Maple Blueberry Muffins (Gluten & Dairy-Free)

Maple Blueberry Muffins | Wholesomely Hannah
Maple Blueberry Muffins | Wholesomely Hannah

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 ;) ).

Maple Blueberry Muffins | Wholesomely Hannah
Maple Blueberry Muffins | Wholesomely Hannah

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?"). 

Maple Blueberry Muffins (GF) | Wholesomely Hannah
Maple Blueberry Muffins (GF) | Wholesomely Hannah

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 (GF) | Wholesomely Hannah
Maple Blueberry Muffins (GF) | Wholesomely Hannah

Maple Blueberry Muffins (Gluten & Dairy-Free) 

Yields: 12 | Time: 30 minutes 
Ingredients 
DIRECTIONS 

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 

Maple Blueberry Muffins (GF) | Wholesomely Hannah
Maple Blueberry Muffins (GF) | Wholesomely Hannah