Kristin's no-refined-sugar Blueberry Muffins

I often try to work out recipes with lower refined sugar content, and these are a great alternative to typical muffins.  They have a richer taste, more like a bran muffin flavor.  The blueberries add a natural sweetness, too!  These get inhaled at my house, and no one seems to notice the difference between these and any other blueberry muffins I might whip up, which is great.  For a richer flavor use butter instead of oil, but oil gives a fluffier muffin.  Both are tasty and delicious. Enjoy!

Fresh blueberry muffins for Father's Day! 

Kristin’s no-refined-sugar Blueberry Muffins

Makes 12 muffins

Preheat oven to 400F.  Line muffin tin with 12 paper liners.

Mix in a large bowl:

2 cups Kristin’s Gluten-free Flour Mix

3 tsp baking powder

½ tsp baking soda

½ tsp salt

¾ - 1 tsp cinnamon

Add and mix in:

8 drops liquid stevia (high quality)

1/8 cup honey

1/8 cup agave

1 ¼ cup coconut milk, unsweetened (or lactose-free milk)

3 oz oil OR melted butter (oil for fluffier, if preferred)

2 eggs

Mix in carefully:

100 - 150g fresh OR frozen blueberries* (this is around 1 – 1 ½ cups of blueberries)

*You can use 100g blueberries & a handful of dried cranberries for a variation.  If you use frozen blueberries, be prepared to add 5-8 minutes onto the baking time.

Pour evenly into prepared muffin cups.  They should be filled close to the top of the paper liner.  They will rise, but not too much. 

Bake at 400F for 20 minutes, if using fresh blueberries, OR 25-27 minutes, if using frozen blueberries.

Best warm with butter.

Enjoy!