LIGHT GLUTEN BLUEBERRY MUFFINS

INGREDIENTS

sugar substitute to equal 3/4 cup white sugar (I use Whey Low)

1-1/2 cups gluten-free flour

2 teaspoons baking powder

1 cup fresh blueberries

1/3 cup almond milk

1/3 cup coconut oil

1/2 teaspoon salt

1 egg

INSTRUCTIONS

Preheat oven to 350 degrees F.

Line a muffin tin with cupcake liners, or spray muffin tin with cooking spray.

In a 1-cup measuring cup; stir together egg, 1/3 cup oil, and 1/3 cup almond milk. Set aside.

In a large bowl, combine gluten-free flour, sugar substitute, salt and baking powder.

Pour the egg mixture into the bowl with the dry ingredients. Stir until just combined. Be sure not to over mix.

Using an ice cream scoop, or large spoon, scoop the batter into each prepared muffin tin.

Bake at 350 degrees F in a preheated oven for about 20 to 25 minutes.

Makes 6 muffins.