Dairy-free Blueberry Muffins with Olive Oil
A fluffy and delicious muffin recipe full of blueberries and naturally dairy-free and refined sugar-free thanks to the use of olive oil and coconut sugar
Servings: 12 muffins
Equipment
- hand held mixer
Ingredients
- 2 cups all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup light olive oil
- 1 cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup almond milk
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 375 degrees F.
- Mix the flour, salt and baking powder together in a medium bowl. Set aside.
- In a large bowl, beat the olive oil and coconut sugar together with a hand-held mixer. Add the eggs and vanilla to the bowl and beat.
- Add 1/2 of the flour mixture to the olive oil sugar mixture and beat with mixer until combined. Then add 1/2 of your almond milk and mix. Repeat with the remainder of the flour and almond milk and mix.
- Put 1/2 cup of your blueberries into a small bowl and crush them. Mix the crushed blueberries into the batter. Fold in the remaining 1 cup of blueberries into the batter.
- Line a 12 cup muffin tin with liners OR grease with olive oil spray. Fill tins with an even amount of the batter.
- Bake for 25-30 minutes, until golden and a toothpick comes out clean.
- Let the muffins cool for 5 minutes, then remove them from the tins and cool them on wire racks for 15-30 minutes.
- Store uncovered.
Nutrition
Calories: 223kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 218mg | Potassium: 47mg | Fiber: 1g | Sugar: 11g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg