It’s still breakfast time. I love breakfast, and often eat breakfast foods all day long. I’m a rule breaker. Also, my kiddo tends to eat best early in the day, so I try to seize the moment and get as many nutrients into him as possible. This is a muffin that nourishes and satisfies minus any empty carb sugar crashes. Sub other berries or fruits, add nuts, go crazy. And tell me about it!

Blueberry Muffins

2 cups gluten-free all-purpose flour (I use Bob’s Red Mill)

3/4 cup coconut sugar

2 teaspoons baking powder

1 teaspoon xanthan gum

1/2 teaspoon salt

1/2 cup (1 stick) soy free Earth Balance, melted and cooled slightly

1/2 cup unsweetened almond milk or other nondairy milk

2 tablespoons ground flax mixed with 6 tablespoons water to make “flax eggs”

2 teaspoons grated lemon zest

2 teaspoons vanilla extract

1 1/2 cups frozen blueberries

Preheat oven to 375°F. Lightly butter or grease a 12-cup muffin pan or line with paper liners (or use your brownie pan like me).

Combine ground flax and water in a small bowl and let sit for five minutes.

Combine all dry ingredients with a whisk in a large mixing bowl.

Combine all wet ingredients except blueberries. Add wet ingredients to dry and mix gently until just combined. Fold in blueberries.

Bake for ten minutes, then rotate pan and bake for an additional ten minutes until muffins spring back and a toothpick inserted into the middle of a muffin comes out clean. Store in an airtight container for up to three days. Enjoy!