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Prep 15 mins
Cook 12 mins
These muffins are really moist and are filled with blueberries. No wheat, dairy, peanuts, tree nuts, or soy. For those who can have dairy, use butter instead of canola.
- Preheat oven to 350.
- Mash 1/2 C blueberries and set aside.
- Mix all the ingredients, except for the blueberries, in a large bowl.
- Stir in mashed berries.
- Fold in whole berries.
- Grease a cupcake pan and bake for 12 minutes.
Really good for gluten free! We loved it and it has already earned a spot in the recipe file! We made it with dairy (whole milk and butter) and the kids gobbled them down!