Healthy Breakfast Blueberry Muffins

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Prep Time: 10 minutes | Cook Time: 22 minutes | Total Time: 32 minutes

Ingredients:

• 1 cup flour (option for gluten-free)

• 1 cup almond flour

• 1/4 tsp salt

• 1 tsp baking soda

• 1 tsp cinnamon

• 2 large eggs, slightly beaten

• 1/3 cup maple syrup

• 1 tsp vanilla extract

• 1/2 cup almond milk (sub dairy-free milk of choice)

• 1 tbsp olive oil

• 1 tsp lemon juice

• 1 cup blueberries (fresh or frozen)

Instructions (yields 12 muffins):

• Preheat oven to 350° F. Line the muffin tin with liners and lightly spray the liners with nonstick cooking spray.

• In a bowl, whisk together flour, almond flour, salt, baking soda, and cinnamon until combined.

• In a separate bowl, mix together the eggs, maple syrup, vanilla, almond milk, olive oil, and lemon juice until well combined.

• Add the dry ingredients to the bowl of wet ingredients and stir until just combined (careful not to over-stir). Gently fold the blueberries into the batter.

• Pour the batter evenly into the muffin cups, filling each about 2/3 full. Bake for 18-22 minutes or until a toothpick comes out clean.

• Remove the tin from the oven and allow to cool before taking a bite!

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