My kids LOVE blueberries. Honestly, they inhale them. Their little tummies require like three packs per week on top of oranges, apples, bell pepper, and tomatoes. Lucky for them, I don’t really care for blueberries… UNLESS they are in muffin form!
3 cups gluten-free all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
2/3 cup coconut sugar
8 tablespoons olive oil
2 large eggs, at room temperature, separated
1/4 teaspoon vanilla extract
1 cup whole-milk yogurt
1 cup blueberries (frozen is fine)
Preheat oven to 400 degrees. Whisk together dry ingredients and set aside. Mix together wet ingredients, and then slowly add the mixture of dry ingredients. I like to do this in my stand mixer on the lowest speed. Scoop the batter into a muffin tin and sprinkle some raw sugar on top! Bake for 15 minutes.
These muffins are delicious and go great with coffee. I am planning on warming some up during a playdate with a couple other moms this week. Let me know if you try them! #BandB on Instagram if you feature them on your account!