Chocolate Chip Blueberry Muffins
These muffins are so fluffy, tender, and bursting with flavor! Breakfast never tasted so Good!
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
**Always remember to use a spoon when measuring flour; instead of scooping with the measuring cup. You will get a more accurate measurement. This is a must for spelt or gluten free flours!**