Hello, fabulouses, and welcome back to the blog!
This Monday, instead of doing a VIP Home post, I have decided to put together a sweet VIP Bakes post! Yay! Gluten-free in all of its delicious glory, of course *wink*
On this edition of VIP Bakes, I want to talk about blueberry muffins–because who doesn’t love muffins?! *wink*
The other day while at the grocery store, I stumbled upon this AH-mazing gluten-free blueberry muffin mix, and all I have to add is milk! *pushes button* That was easy!
For this particular recipe, I will be using almond milk because I am allergic to a hormone commonly found in traditional cow’s milk. I have found that almond milk does not really change the flavor or texture, so keep that in mind, if you decide to use a different kind of milk when making these delicious muffins! Also, I found that adding extra blueberries is SUPER EASY! Simply add a small handful of frozen blueberries to the batter and fold the batter over a few times with a large mixing spoon/spatula. TAH DAH extra-blueberry, blueberry muffins *wink*
One reason I am absolutely head over heels for these GF muffins is because as a busy college student living with Celiac Disease, finding quick snacks to grab on my way to my morning classes isn’t the easiest task; however, I found out I can make these muffins Sunday night before bed and warm them up throughout the week for a quick n’ easy breakfast. They also make delicious afternoon snacks to have with a cup of coffee :)
Now, without further ado, take a look at the photos below to see how my muffins turned out + find out more about this wonderful mix.