Delicious gluten-free blueberry muffins with a dairy-free frosting made using @siggisdairy vanilla cinnamon blend. Perfect for a weekend baking activity, these muffins combine almond flour, oat flour, and maple syrup for a sweet and moist treat.
1: Preheat oven to 350°F and line a cupcake tin with 10 liners.
2: In a large bowl, whisk together the wet ingredients until smooth.
3: Stir in the dry ingredients until a smooth batter forms, then fold in blueberries.
4: Fill cupcake liners 2/3 full, then bake for 22-25 minutes, until a toothpick comes out clean.
5: While baking, mix the yogurt and maple syrup for the frosting then set in the fridge.
6: Allow to completely cool before frosting.
7: Store cupcakes in an airtight container in the refrigerator once frosted, or leave on the counter until ready to frost.
