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Blueberry Rhubarb Muffins for My Mom on Mother’s Day

Julia
  • 32 minutes
  • Serves 14

INGREDIENTS

1 cup

Blueberries, frozen

2/3 cup

Rhubarb

2

Eggs

1 cup

Coconut milk, full-fat canned

1/3 cup

Maple syrup, pure

1 tbsp

Baking powder

2 cups

Gluten-free all purpose flour

1 tsp

Kosher salt

2 tsp

Vanilla extract, pure