February 3, 2017 hampster82 1Comment

Blueberries are one of my favorite fruits. I eat them almost nightly in my bowl of cornflakes. It’s actually kind of pathetic how predictable I am!  The kids go to bed, I pull out my cornflakes and Blueberries. ūüėä It’s no surprise that for Day 2 of my 30 Day Challenge I chose muffins are chock full of blueberries.

 

How is it going you ask?  I love starting off easy. I’m so proud of myself for staying on track all the way to day 2!  My husband is surviving the bakes so far. I have used the time after our littlest one is bed, which really helps to reduce the stress around here.

I am really looking forward to the bakes this weekend. I am making corn bread with my daughter and a sugar free apple pie. The last time I made a pie the juice leaked all over my stove and it was a hot mess!!  15 years later (yes, pies have scared me for 15 years!) I hope I have learned a lot and can make a pie that is, well… pie!

But, I digress. Today’s bake is Blueberry Muffins that are Gluten Free, Sugar Free, and potentially Dairy Free. Oh. My. Goodness.  The highest compliment I can give is that when my husband tried it, he said they tasted normal.  A wonderfully fluffy muffin, just the right amount of sweetness, and packed full of blueberries!  I might have eaten 3 of them tonight already.  Just look at all those blueberries!!

 

I adapted a recipe from Flippin’ Delicious (boy were they right!).  The original recipe calls for a streusel topping.  I made half the muffins with streusel and the other half without.  I honestly can’t say which one I like more.  I think I ate more just because I kept going back and forth between the two!

 

I urge you to try these now.  You will not regret it!

 

 

 

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