Healthy Blueberry Muffins - Chocolate Covered Katie

1 cup milk or water
4 tsp white vinegar or apple cider vinegar
1 1/2 tsp pure vanilla extract
3 tbsp almond butter or oil (or mashed banana, yogurt, or applesauce for low fat)
2 cups flour (for flourless, make these Keto Blueberry Muffins)
4 tsp baking powder
1/2 tsp cinnamon and optional pinch cardamom
1/2 tsp salt
1/2 cup sugar or coconut sugar or xylitol
1 1/4 cup blueberries (fresh or frozen) (165g)

*The healthy blueberry muffins work well with spelt, white, oat, or gluten free all purpose flour For blueberry cupcakes, simply double the sugar to 1 cup.
Preheat the oven to 350 F. Grease or line a muffin tin. In a large bowl, combine wet ingredients. Stir in remaining ingredients except blueberries. Pour wet into dry, and stir until just evenly mixed. If batter is dry (which might happen if you pack the flour too much, especially if using white), add just a little more milk. Gently stir in berries only until evenly mixed. It’s important to not over-stir, which could break the berries. Pour into the muffin tins and bake 21 minutes. Muffins should look perfectly domed when you take them out. Allow to sit 10 minutes before removing from the tins. If you let them sit loosely covered overnight, the liners peel off easily the next day too.
View Nutrition Facts

Also be sure to try this popular healthy Apple Bread.