Summertime Blues

Yesterday, I made the tastiest, moistest (decided it's a word for muffin purposes), flavorful and healthy blueberry muffins. I didn't think it was possible for a vegan, gluten free, and sugar free baked good to taste like this!

I love sweets, and this recipe allows me to indulge without overdoing it! Please enjoy! Recipe below

INGREDIENTS:

For the muffins:

1 chia seed egg (1/2 tbsp of chia seeds, 1 tbsp water)

1/2 cup almond milk

3-4 tablespoons 100% maple syrup

2 tablespoons oil (I  used grapeseed, canola would be fine too)

1 cup white rice flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 lemon for zest and juice

1/2 cup fresh blueberries

1teaspoon of cinnamon

1 teaspoon nutmeg

optional: walnuts

DIRECTIONS

1. Preheat the oven to 425°F.
2. Lightly grease a 6-cup muffin tin.

Prepare the muffins:

1. In another small bowl, combine white rice flour, baking powder, salt, lemon zest and juice, cinnamon, and nutmeg. Carefully stir in blueberries and walnuts.
2. In a medium bowl, mix the "egg", milk and oil until well blended. 
3. Add in the dry ingredients and mix just until smooth.
4. Pour into the prepared muffin tin, filling each well about 2/3 full. Bake for 15-20 minutes until the edges are slightly browned. Allow muffins to cool for 5 minutes before removing from the tin.