Blueberry muffins

I always thought blueberry muffins would be hard from scratch. 

But this was pretty easy, wet with wet

Dry with dry

Makes about 24 small muffins

Pre heat oven to 375F 

Prep your muffin pan 

I always spray the bottom of my paper liners with flour so it comes off clean. 

Rinsing my blueberries and check for any missed stems 

Here I'm using 11oz of organic blueberries

I had some frozen too so I'm thawing in very frigid water for 10 min before drying on a paper towel

Flour mix (2 cups flour, 2/3 cup coconut sugar, 2 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp Himalayan salt, and I added 1/4 cup chia seeds to add nutrients and texture) 

Milk mix ( 8 tbsp butter, melted, 2 eggs, 1 cup Silk brand Almond milk, 2 tbsp vanilla) 

Then you fold it gently until barely mixed together. 

(As I was folding) folded about 20 times

Then fold in blueberries, I folded only 4 times 

Over mixing can cause muffins to come out rubbery or tough 

Scoop into cups about 3/4ths full, 

If you'd like a topping add; 1 tbsp sugar, 1/2 tsp flour, 1/2 tsp ground cinnamon. 

Whisk together and sprinkle on top of muffins just before baking. 

Turn heat up to 400 right after adding muffins. 

Set timer for 10 min

 Turn muffins around in oven and bake another 10 min. 

Cool for 5 min and place on cooling rack. 

Enjoy!