- 1 cup milk of choice
- 4 tsp white or cider vinegar
- 1 1/2 tsp pure vanilla extract
- 3 tbsp oil or almond butter, or mashed banana, yogurt, or applesauce for fat-free
- 2 cups spelt, white, oat, or gf all purpose flour (for flourless, make these Keto Blueberry Muffins)
- 4 tsp baking powder
- 1/2 tsp cinnamon, and optional pinch cardamom
- 1/2 tsp plus 1/8 tsp salt
- sugar of choice (see note below)
- 1 1/4 cup blueberries, fresh or frozen (165g blueberries)
For muffins, you only need 1/2 cup sugar for the entire recipe. For blueberry cupcakes, simply increase sugar to 3/4 cup. Xylitol can be used for sugar-free muffins. Preheat 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
Calories: 89kcal