GLUTEN-FREE BLUEBERRY MUFFIN

INGREDIENTS

Makes 21 Muffins

4 Eggs
2 Cups Maple Sugar
1 Cup TigerNut Oil
4 Cups TigerNut Flour
1 Teaspoon Sea Salt
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
2 Cups Sour Cream, Yogurt or any Milk or Milk Replacement
2 Cups Blueberries

DIRECTIONS

Mix all the ingredients together and bake it for 20-25 min / 400 degrees F ( 200 C)



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