Blueberries are one of my favorite fruits. I eat them almost nightly in my bowl of cornflakes. It’s actually kind of pathetic how predictable I am! The kids go to bed, I pull out my cornflakes and Blueberries. 😊 It’s no surprise that for Day 2 of my 30 Day Challenge I chose muffins are chock full of blueberries.
How is it going you ask? I love starting off easy. I’m so proud of myself for staying on track all the way to day 2! My husband is surviving the bakes so far. I have used the time after our littlest one is bed, which really helps to reduce the stress around here.
I am really looking forward to the bakes this weekend. I am making corn bread with my daughter and a sugar free apple pie. The last time I made a pie the juice leaked all over my stove and it was a hot mess!! 15 years later (yes, pies have scared me for 15 years!) I hope I have learned a lot and can make a pie that is, well… pie!
But, I digress. Today’s bake is Blueberry Muffins that are Gluten Free, Sugar Free, and potentially Dairy Free. Oh. My. Goodness. The highest compliment I can give is that when my husband tried it, he said they tasted normal. A wonderfully fluffy muffin, just the right amount of sweetness, and packed full of blueberries! I might have eaten 3 of them tonight already. Just look at all those blueberries!!
I adapted a recipe from Flippin’ Delicious (boy were they right!). The original recipe calls for a streusel topping. I made half the muffins with streusel and the other half without. I honestly can’t say which one I like more. I think I ate more just because I kept going back and forth between the two!
I urge you to try these now. You will not regret it!