Hearty Blueberry Breakfast Muffin Recipe (Dairy-free)
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCtXvMA2owBC0qvjmoRarCz2K4nXjCYJiB-aVsBagDuIXswfKvVCxxVRY4qpVufOtgWrl1DYVrgQ4_d5M-x1Iha8_ak1BPndtwh8LFW7jjEkDDCEitcB47nYsbca83mgLlZzhpiHHJDs/s640/whole+grain+muffin+3c.jpg)
I've been looking for an easy breakfast that's not too sugary, so I took a traditional muffin recipe and I cut the sugar in half. I used a combination of high-protein, high-fiber flours for optimum nutrition. I chose teff, buckwheat, and almond flour because I like their flavor, and I used my favorite all-purpose flour mix for the base. If you've been wondering what I use for my all-purpose flour, you won't have to wonder much longer. I have an announcement about that coming soon, where the gluten-free flour will be available to all! I'm really excited about it, and I will tell you more very soon. The gluten-free flour I use is really the best I've tried, and it gives everything you make a really traditional flavor and texture. Back to the muffins: if you don't have the whole-grain flours on hand, just substitute out any other whole-grain flour you like. For that matter, if you don't have coconut milk or olive oil you can substitute reg