Blueberry Muffins by Deliciously Ella

Note from Baker Chi Chi: OH LORDY …YUM! These muffins are life-changingly tasty + ridiculously easy to make. I used brown rice flour - which worked very well.  These dreamboats are super filling + will happily settle into your belly at any time of the day + work quite well for a breakfast-on-the-go.  I can’t wait to hear what you think! 

Makes 12 Muffins

  • 3 1/3 cups buckwheat or brown rice flour (about 14 ounces)
  • 1 tablespoon ground cinnamon
  • 1 ¼ cups unsweetened almond milk
  • 1¼ maple syrup
  • ¾ cup ground almonds
  • 4 cups of fresh blueberries
  • coconut oil, for greasing

Preheat the oven to 350°.

Pour the buckwheat or brown rice flour, cinnamon, almond milk, maple syrup and ground almonds into a mixing bowl, stirring them to form a smooth batter before adding the blueberries.

Grease a 12-cup muffin pan with the coconut oil, scoop the mixture into it and then back them for about 45 minutes until the tops begin to turn a golden brown.

*Recipe taken from Deliciously Ella’s cookbook.