Blueberry Muffins


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!



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