Blueberry Pecan Muffins

Easy Gluten & Dairy Free Blueberry Muffin Recipe

 INGREDIENTS

Makes: 6-8 muffins

• 1 cup Well & Good Gluten-Free Plain Flour
• 1/3 cup Now Real Food Date Sugar
• 1/2 tsp Bob's Red Mill Double Acting Baking Powder
• 1/3 cup 2die4 Activated Pecans, chopped
• 1/4 tsp salt
• 1 cup blueberries
• 1/4 cup almond milk
• 1 large egg (make it egg free with Orgran No Egg (Egg Replacer))

METHOD

1. Preheat oven to 175°C
2. Combine flour, sugar, baking powder, pecans, and salt. In a separate bowl, lightly beat egg and almond milk. Combine dry and wet ingredients.
3. Pour batter into paper muffin cups. Bake for 30-40 minutes, then transfer muffins to a cooling rack. Serve warm.