However, most of the mixes offered at the store are full of ingredients that I don’t care to eat. Have you ever strolled through your local grocery store, picked up a blob of Blue #2, corn syrup and sugar and thought “Hey, I should use these to make blueberry muffins!” Of course not, because unlike some manufacturers, you know that blueberry muffins should contain actual blueberries.
Fortunately, making up a batch with wholesome ingredients is super easy, and the final result is even better than the boxed stuff.
Easy Gluten-Free Blueberry Muffins
I know baking from scratch can seem a bit daunting sometimes, but I promise it only adds a few minutes, and I consider it worthwhile to know that the end result is both delicious and healthful.
These muffins are made with almond and arrowroot flour and sweetened with a little maple syrup. I like to use fresh blueberries when they’re in season, but frozen blueberries work just fine too.
We love these muffins served warm and slathered in butter – I hope your family does, too!
Lemon Poppyseed Muffins – My daughter and I worked on this recipe for over a month, and she’s super proud that her input created the winning batch. The flavor is bright and lemony, and the texture is moist and cakey. So good.
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I'm Heather, aka The Mommypotamus. I’m a wife, mom, real food lover, research geek, and amateur homesteader. And potamus... obviously.