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These crumbly, gluten-free muffins are the perfect balance of sweet and tart. They will keep for up to 2 days in an air-tight container. Slideshow:  Breakfast Muffin Recipes 

Emily Farris
May 2014

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© Emily Farris

Recipe Summary

active:
10 mins
total:
30 mins
Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400º. In a large mixing bowl or stand mixer, beat together all the ingredients (except the blueberries) until smooth, then fold the blueberries into the batter.

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  • Divide the batter between 12 lined muffin cups and bake for 18 minutes. Remove from the oven and let cool on a wire rack. Serve warm, or store in an airtight container at room temperature for up to two days.

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