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
How to Make It
Step 1
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.
Step 2
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.
