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Soy and Lactose Free Blueberry Muffins Recipe

Soy and Lactose Free Blueberry Muffins Recipe

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Ingredients:

Serving

1 3/4 cups whole wheat flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 cup almond milk
1/4 cup olive oil
1 cup frozen blueberries
3 tbsp whole wheat flour
3 tbsp packed brown sugar
2 tbsp coconut oil

Directions:

Preheat oven to 400 degrees F. Combine dry ingredients in a large bowl. Combine wet ingredients in a medium bowl. Combine struesel ingredients in a small bowl until coarse crumbs. Add wet to dry and blueberries. Stir until moistened. Fill muffin cups 3/4 full. Top with struesel. Bake for 18 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	126.9 Kcal (531 kJ)
Calories from fat	56.45 Kcal
		% Daily Value*
Total Fat	6.27g	10%
Cholesterol	8.22mg	3%
Sodium	33.02mg	1%
Potassium	94.84mg	2%
Total Carbs	16.52g	6%
Sugars	6.79g	27%
Dietary Fiber	0.86g	3%
Protein	1.79g	4%
Vitamin C	0.1mg	0%
Iron	1mg	6%
Calcium	37.8mg	4%

Amount Per 100 g
Calories	357.82 Kcal (1498 kJ)
Calories from fat	159.18 Kcal
		% Daily Value*
Total Fat	17.69g	10%
Cholesterol	23.19mg	3%
Sodium	93.12mg	1%
Potassium	267.43mg	2%
Total Carbs	46.58g	6%
Sugars	19.14g	27%
Dietary Fiber	2.44g	3%
Protein	5.04g	4%
Vitamin C	0.3mg	0%
Iron	2.8mg	6%
Calcium	106.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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