Chocolate Chip Blueberry Muffins
Who doesn’t love a good blueberry muffin?? The kind that is warm, fluffy, tender, and has blueberries that are just bursting with flavor. Of course, I can’t do anything without adding a few chocolate chips. The girls and I just LOVE chocolate and it just creates a party in your mouth, am I right? If you are like my Husband and not so hip on chocolate, then definately, take them out. I have used gluten free flour for these, but really love the way Spelt flour makes them taste. Either way, you should get a flavorful and yummy muffin!
Paired with that perfect cup of coffee, will totally set you up to face that crazy day that is ahead. Especially, if you get up and spend some quiet time without anyone or any distractions. It will clear your head and give you a whole new outlook on life.
Chocolate Chip Blueberry Muffins
Equipment
- Oven
Ingredients
- 3 cups
Spelt Flour or Bob's Redmill Gluten Free 1 to 1 (regular All purpose flour will also work for these) - 4 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp xanthan gum (If using regular all purpose flour, DO NOT USE xanthan gum)
- 1 1/8 cup sugar
- 1 tsp cinnamon
- 1 Tbsp pure vanilla
- 2 eggs
- 1/2 cup oil
- 1 cup coconut milk (Regular milk works fine)
- 2 cups Frozen or fresh blueberries (I use frozen)
- 1/2 cup
Enjoy life miniture chocolate chips
Instructions
- Preheat oven to 375 degrees. In a medium size bowl, combine all dry ingredients and set aside. Next, in a mixing bowl, cream together sugar, vanilla & eggs. Add flour mixture to wet ingredients, along with the oil & milk. Make sure the mixture is all well incorporated together. Add in blueberries & chocolate chips. Grease muffin liners and fill about 2/3 full. Bake @ 375 degrees for about 20-22 min or until golden brown and toothpick comes out clean. This recipe should make about 18 large muffins.
Notes