Blueberry Muffins

Blueberry Muffins – fluffy, tender, and packed with juicy blueberries! This gluten-free version with tiger nuts is not only delicious but also nutritious. Perfect for breakfast, a midday snack, or a sweet treat with your afternoon coffee. A healthy delight you'll fall in love with! 🫐

Ingredients:

Instructions:

1. 1. In a large bowl, whisk the eggs with sugar and vanilla bean until thick and frothy.
   2. Gradually whisk in the oil and then the tiger nut milk.
   3. In a separate bowl, mix the tiger nut flour, tapioca flour, guar gum, baking powder, baking soda, and salt.
   4. Thoroughly whisk the dry mix into the wet batter.
   5. Gently fold in the blueberries using a spatula.
   6. Place muffin liners into a muffin tray. Fill each liner with batter about 1cm below the rim.
   7. Top the muffins with fresh or freeze-dried blueberries, if desired.
   8. Bake in a preheated oven at 170°C (340°F) for 25–30 minutes.
   9. Remove from the oven and let the muffins cool completely.