Vegan, Gluten Free, Grains Free, Blueberry Muffins

• 2 cups flour (1 cup quinoa flour, 1cup: ¼ tapioca starch, ¼ almond flour, ½ coconut flour)
• 2 ½ teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup organic pure cane
• 1 cup unsweetened almond milk
• ⅓ cup olive oil
• 1 teaspoon vanilla extract
• 2 cups blueberries, fresh or frozen (I recommend fresh: it’s much better)

Preheat oven to 350 degrees F.

Mix wet ingredients: In a 2 cup measuring cup, add the milk, sugar, oil and vanilla.

Mix dry ingredients: In a large mixing bowl, mix together the different flours, baking powder, and salt.

Combine wet & dry: Pour the wet mixture into the dry mixture and mix until just combined.

Add blueberries: Add in the fresh (or frozen) blueberries and gently fold them into the batter.

Fill up: Fill each muffin lined hole with batter.

Topping: Optionally, add a few blueberries on top and sprinkle the top with a little pure cane sugar or raw sugar.

Bake: Place in the oven and bake for 30 minutes. Let cool a few minutes and enjoy warm or at room temperature.