Healthy Blueberry Muffins
These healthy blueberry muffins are gluten-free and refined sugar-free, made with a touch of cinnamon, olive oil, and buttermilk for a moist, delicious treat. Perfect for a guilt-free breakfast or snack, these muffins are bursting with natural sweetness and wholesome ingredients.
Servings: 6 Jumbo muffins (12 regular)
Ingredients
- 2 cups Bob Red Mill Gluten Free Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp Salt diamond crystal kosher
- 1/2 tsp ground cinnamon
- 1/3 cup Extra-virgin olive oil
- 1/2 cup honey
- 2 eggs room temp
- 2/3 cup buttermilk
- 2 tsp vanilla bean paste
- 2 lemons zest only
- 1 cup blueberries
- 1 tbsp turbinado sugar optional
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Prep your muffin pan with liners or grease with butter, coconut oil, cooking spray, etc.
- In a large mixing bowl, whisk together flour with the baking powder, baking soda, salt, cinnamon.
- In a medium mixing bowl, whisk together the oil and honey, add the eggs and whisk well. Next mix in the buttermilk, vanilla, and lemon zest.
- Pour the wet ingredients into the dry and mix gently together with a spatula. Gently fold in the blueberries.
- Evenly divide the better into your muffin cups and sprinkle the tops of the muffins with turbinado sugar
- Bake the muffins for 24-27 minutes, or until the muffins are golden on top
- Place muffins on cooling rack. Enjoy with salted butter and a cup of coffee!