Glazed Blueberry Muffins

While I’m looking forward to all of the flavors and scents of Fall, I’m going to miss the glorious Summer weather. Summer is by far my favorite season of the year! I love the sunshine, swimming, attending family gatherings, boating, and hiking in the warm weather. I also love all of the delicious Summer fruit. I wanted to make something with blueberries to help celebrate my favorite season coming to a close. It’s been feeling a lot like Fall here in Ohio recently! These muffins are moist, and the glaze gives them the perfect amount of sweetness. Enjoy!

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Muffin Ingredients:

  • 2 cups gluten free flour blend
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup coconut sugar
  • 1/2 cup coconut oil, melted
  • 1/2 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries, fresh or frozen

Glaze Ingredients:

  • 1 cup vegan cream cheese
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened almond milk
  • 4 drops liquid stevia

Directions:

Pre-heat oven to 350°F. In a large mixing bowl, combine GF flour blend, baking soda, and salt. Set aside. In a medium mixing bowl, whisk to combine eggs, coconut sugar, coconut oil, unsweetened almond milk, and vanilla extract. Stir mixture from medium bowl in with the flour mixture until combined. Fold in the blueberries. Scoop dough into a muffin tin, filling each cup about 3/4 full. Bake for 20 minutes. For the glaze, mix the ingredients together with a beater for 2-3 minutes. Allow the muffins to cool before topping with the glaze. Makes 18 muffins.

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