Dairy Free + Gluten Free Blueberry Muffins

Looking for something with less sugar than traditional muffins and that is easier on inflammation in your body? This is a winning recipe! My son just finished his 4th muffin and my daughter her 2nd muffin! They are easy to make, made with real ingredients and perfect for snacks or with eggs for breakfast!

BLUEBERRY MUFFINS (GF/DF)

1. Preheat oven to 350 degrees. Line a muffin pan with paper liners.
2. Mix up your batter. Pour into muffin pan. (2/3 full)
3. Bake 30 minutes or until golden brown on top.
4. Allow to cool for 5 minutes before removing from pan.
5. Prepare yourself for a few of these because they are that good!

Batter Ingredients:

1/2 Cup Vegan Butter, softened (I use Earth Balance Soy Free)
1/2 Cup Original Unsweetened Almond Milk
2 Cups + 2 TBSP of GF Baking Flour (I use Bob Red Mills 1:1)
1/4 Cup Brown Sugar
1/4 Cup Cane Sugar
1/2 Cup Unsweetened Applesauce
2 Eggs
1 1/2 tsp Vanilla Extract
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 1/2 Cups Frozen Blueberries (do not thaw)

I put all the ingredients above in a large bowl except the flour and blueberries. Mix it with a spoon well or a mixer. Then stir in the flour and after that is incorporated, I fold in the frozen berries.