Blueberry Flax Muffins
Servings: 
24 muffins
2 teaspoons
baking powder
1 teaspoon
baking soda
1 ½
teaspoon cinnamon
½ teaspoon
nutmeg
¼ teaspoon
ground ginger
¼ teaspoon
clove
2
eggs
1 cup
Greek Yogurt
1 cup
Almond Milk
1 cup
fresh blueberries

You’re going to love the fresh, wholesome taste of these natural, gluten-free blueberry muffins. Made with flax seed meal, our All-Purpose Gluten-Free Flour, coconut sugar, and organic virgin coconut oil, these muffins come out light, fluffy, and deliciously satisfying.

  1. Preheat oven to 350° F (325° F Convection), and grease a standard muffin tin.
  2. In a large bowl, combine all-purpose flour, flax seed meal, coconut , baking powder, baking soda, and spices.
  3. In a separate bowl, gently whisk together eggs, coconut oil, yogurt, and almond milk.
  4. Whisk wet mixture into dry mixture until fully incorporated.
  5. Fold in blueberries.
  6. Spoon batter into prepared muffin tin, to 2/3 full.
  7. Bake 20 minutes or until inserted toothpick comes out clean, and cool for 10 minutes.

**Wonderful breakfast muffin. For a fun twist, try substituting your favorite in-season fruit for the blueberries.**