- 1 box King Arthur Gluten-free Muffin Mix
- 3 eggs - room temperature
- ¾ cup almond milk - plain and unsweetened
- ¼ cup coconut oil - melted
- 1 Tbsp lemon juice - approx. ½ lemon
- 1 tsp vanilla
- 2 cups blueberries - washed and dried
- cane sugar - to top (optional)
Preheat oven to 425 F. In a large bowl, beat the eggs with the almond milk, coconut oil, lemon juice, and vanilla until well mixed.
Add the box of King Arthur Gluten-free Muffin Mix to the bowl and fold into the batter with a rubber spatula. Be sure not to over mix this step. Fold the blueberries into the batter.
Place muffin liners into each cavity of a muffin pan and fill ⅔ of the way full with the batter. If desired, sprinkle a pinch of cane sugar on top.
Bake in the oven for 7 minutes. Keeping the muffins in the oven, lower the temperature to 350 F and continue to bake for another 10 - 12 minutes until the edges of the muffin are golden brown. Let cool slightly before enjoying!
Oven temperature : Don't open the oven door when changing the oven temperature. Simply add a timer for 7 minutes at 450 F and once it goes off, lower the oven temperature to 350 F and continue to bake for another 10 - 12 minutes.
Customizations : Feel free to add chopped nuts or white chocolate chips to the batter in addition to the blueberries. Or switch up the blueberries with another mix-in like strawberries or chocolate chips.
Storing : These blueberry muffins store well and can be enjoyed over the course of a week. To store, transfer the cooled muffins to an airtight container. They will stay fresh for 5 - 7 days out on the counter.
Calories: 202kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 36mg | Potassium: 36mg | Fiber: 1g | Sugar: 3g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg