Dairy-Free Gluten-Free Blueberry Muffins

Preheat the Oven Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

Prepare the Blueberries In a small bowl, toss the fresh blueberries with 1 tablespoon of gluten-free flour and 1 tablespoon of maple syrup. Set aside.

Combine Dry Ingredients In a large mixing bowl, whisk together the gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.

Mix Wet Ingredients In another bowl, combine the mashed bananas, unsweetened applesauce, melted coconut oil, almond milk, and vanilla extract. Mix until well combined.

Combine Wet and Dry Ingredients Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined, being careful not to overmix.

Add Blueberry Filling Gently fold the prepared blueberries into the muffin batter.

Fill the Muffin Tin Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake the Muffins Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9.Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.