Gluten Free Blueberry Muffins


Just finished making these muffins for next week’s breakfast. I didn’t have a few items on hand so I substituted a few things:

For the  plain non-fat Greek Yogurt-I used 1 6 oz. carton of A&E Lemon Greek Yogurt (lemon goes really well with blueberries)

For almond butter I substituted 2 T. coconut oil melted

Since the yogurt I used was pre-sweetened, I used only 2 T. agave nectat (I didn’t have honey)

Everything else I followed exactly.  I would not change a thing about the way I made them. These are the best gluten free muffins I’ve ever had! (Note: You would have to by gluten free oats to ensure that they are 100% gluten free.)

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