Soy and Lactose Free Blueberry Muffins |
|
 |
Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 24 |
|
A fluffy muffin for a soy and lactose free diet. Ingredients:
1 3/4 cups whole wheat flour |
1/3 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 beaten egg |
3/4 cup almond milk |
1/4 cup olive oil |
1 cup frozen blueberries |
3 tablespoons whole wheat flour |
3 tablespoons packed brown sugar |
2 tablespoons coconut oil |
Directions:
1. 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.
|
|