Who doesn’t love a superb ole’ blueberry muffin proper out of the oven?! 🤤 I do know I do! I made these Cinnamon Sugar Blueberry Muffins utilizing the bakegoodfood Coconut Flour Mix they usually turned out so delish (they’re gf, too!) & remind me of little espresso desserts.
I used to be so excited to do this coconut flour mix as a result of it’s a cup-for-cup substitute for AP flour – how cool is that? Makes it really easy to make these muffins with out having to do any math or changing of ingredient quantities. 😉 If you wish to strive any of their flour blends you’ll find them at an area grocer or on Amazon (hyperlink to retailer locator in my bio)!
1 cup of bakegood Coconut Flour mix
2 tsp baking powder
1/four tsp salt
3/four cup sugar
1 tsp cinnamon
half cup of salted butter, melted
3/four cup of plain unsweetened almond milk
1 tsp of vanilla
1 1/four cup recent blueberries
1 tablespoon of sugar blended with 1 tsp of cinnamon for topping
👉🏼[preheat oven to 400 + line muffin tin with 12 liners + mix all dry ingredients together in one bowl + in another bowl, whisk together all of the wet ingredients + in stand mixer, add wet ingredients and with paddle attachment, mix & slowly add the dry ingredients until a smooth batter forms + with a large spoon, fold in blueberries + once all incorporated, fill muffin tin with batter + sprinkle each muffin with the cinnamon/sugar mix + bake for 25 mins (ovens can vary so keep eye on them!) + let cool completely on wire rack + serve with some butter mmm]