Wheat Free Blueberry Muffins

I had mentioned in a previous blog post that I totally stopped eating food that contain wheat a little over a year ago. Just because a person eats wheat free, that doesn’t mean that they no longer can enjoy breads, muffins and cookies. I have learned how to bake using substitutes such as almond flour, coconut flour and crushed flax. In this blog, I will share with you my favorite blueberry muffin recipe. I have talked about batch cooking before and blueberry muffins are one of the staple items that I batch cook and freeze ahead of time so that I have muffins always available when I want one. When I batch cook my blueberry muffins, I bake two dozen at a time. I freeze any muffins that I don’t eat that day. I personally have a foodsaver vacuum sealer and this is what I use to vacuum and seal my muffins to prevent freezer burn. If you don’t have a vacuum sealer, you can easily use small ziplock freezer bags and remove as much of the air as possible out of the bag before freezing the muffin. If you know you are going to eat a muffin the next day, transfer one (or two) frozen muffins into the fridge area the night before and you will have muffins ready to eat the next morning. Continue reading “Wheat Free Blueberry Muffins”