Low-Sugar Blueberry Muffin - 30-Minutes and One-Bowl Easy
This is a healthy low-sugar breakfast staple that can be made from wholesome ingredients. This recipe makes 2 muffins.
Equipment
- muffin or cupcake tin
Ingredients
- 1/4 cup blueberries (organic and wild suggested)
- 3/4 cup almond flour (or gluten free flour of choice)
- 6 Tbsp whole wheat flour (or all purpose flour)
- 1/2 cup milk of choice
- 1 large egg yolk
- 1 tsp neutral oil (light olive oil or coconut oil)
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1 tsp maple syrup (or raw honey)
- pinch of salt
Instructions
- Prepare your muffin tin. You can use cupcake holders or use baking spray so they don't stick.
- Combine the dry and wet ingredients in one bowl. The batter will be wet and thick and pour-spoon-able.
- Spoon batter into cupcake tin or holders.
- Bake at 350°F/180°C for 20-25 minutes.
- Let cool and enjoy!