Blueberry Muffins

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Blueberry Muffins, Gluten & Dairy Free – This recipe is one that is close to my heart! It is a remake of my familys’ recipe for blueberry muffins. I remade this recipe to be gluten free, dairy free and free of refined sugar. The original recipe although amazing is loaded with all of those ingredients. This recipe is just a yummy as the original but is much healthier. It is made with millet flour and is sweetened with raw honey or monk fruit sweetener. The addition of lemon zest and a little lemon juice adds a lot of wonderful flavor and tenderness to the final product. Enjoy them for breakfast or as a treat anytime. – millet flour, blanched almond flour, baking powder, Salt, coconut oil (preferably organic), raw honey or monk fruit sweetener, eggs, almond milk (unsweetened), fresh or frozen blueberries (preferably organic), baking soda, Lemon juice, zest of 1 lemon (preferably organic), , Preheat your oven to 375℉; Line muffin tins with paper muffin liners enough for 18 muffins.; In a large bowl, combine the millet flour, almond flour, baking powder, the baking soda and the salt.; Stir the ingredients to combine well and set the bowl aside.; In the bowl of an electric mixer fitted with a paddle attachment, combine the raw honey or monk fruit sweetener and the coconut oil.; Beat the mixture on medium speed until fluffy and well combined; Add the lemon zest and beat further until the zest is well distributed in the mixture.; Add one egg at a time, mixing until well combined.; Add the dry ingredients all at once and then on a slow speed mix until just combined.; Stream in the almond milk gradually while the mixer is running on low speed.; Add the lemon juice and mix until well combined.; Remove the bowl from the mixer and set aside.; If using fresh blueberries, gently toss the berries in 2t millet flour until well coated. (This helps the berries float in the batter rather than sinking to the bottom of the muffins); Add the blueberries to the batter and gently fold them into the mixture by hand using a silicon spatula.; Once combined, use a large soup spoon or ice cream scoop with a trigger to fill the muffin tins evenly with muffin batter until all of the batter is used up. Fill the muffin cups to just below the top of the paper.; Carefully transfer the muffin tins to the center rack of your oven and bake on 375℉ for 20 minutes.; After 20 minutes of baking, turn off your oven and allow the muffins to stay in the oven for another 5-7 minutes until they are golden brown, puffed in the center and they spring back when gently touched.; Carefully remove the muffin tins from the oven, and allow the muffins to cool in the pan for approximately 15 minutes. Then gently remove the muffins from the muffin tin and allow them to finish cooling on a wire rack.; It may be necessary to run a small paring knife around the top edge of the muffins to release them from the pan.; Enjoy the muffins at room temperature and store the extra ones in an airtight container with a lid in a cool dry area. They will last for about a week at room temperature or freeze the extra muffins in a freezer proof container for up to 3 months. Thaw at room temperature prior to serving.; ; – – Breakfast & Brunch – Snack – American – Dairy Free – Gluten Free – Healthy Comfort Food – Lectin Free – Vegetarian