Just when I thought that it wasn’t possible, I’ve outdone myself again.
Yep. Blueberry muffins. And not just any old blueberry muffins, these are gluten-free, sugar-free and dairy-free and (here’s the kicker) they’re edible and super easy to make!
I got the idea for these muffins from here because a girl can only eat pancakes for so long. But I thought it needed a bit of fancying up. They’re really easy and they actually taste good and you can eat as many as you want…within reason.
1 bag frozen blueberries (defrosted)
3 tablespoons chia seeds
1 cup almond butter
1 teaspoon vanilla
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda
pinch of salt
Preheat oven to 400º
Put all ingredients except blueberries into a blender or food processer and blend/cusinart until smooth. It works best if you put the eggs in first, you don’t want to make your appliances work too hard as they don’t seem to love that. When blended, pour batter into a large mixing bowl and mix in blueberries.
Pour batter into muffin tins. I used liners and an ice cream scoop so they were all even, but if perfect isn’t your thing a spoon and greased muffin pan would work just fine.
Bake for 12-15 minutes.