Date and Blueberry Muffins Recipe
This delicious date and blueberry muffin recipe is both dairy-free and gluten-free. It's healthy, easy to make, and packed with flavor.
Prep Time
10 min
Cook Time
30 min
Serving
6
Difficulty
Easy
These date and blueberry muffins are light, healthy, and completely dairy- and gluten-free. Naturally sweetened with dates and made creamy with coconut cream, each muffin is soft, moist, and bursting with juicy blueberries. A perfect easy-bake treat for snack time or dessert.
Ingredients
Nutritional Information
- Calories: 190
- Total Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 40mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 14g
- Protein: 2g
Directions
1. Blend the mixture
In a blender, add dates, coconut cream, cornmeal, baking powder, and olive oil. Blend well until the mixture is smooth and thick.
2. Pour into molds and add blueberries
Take a 6-slot silicone or muffin tray and pour the mixture evenly into each mold. Add 3 blueberries to each one and gently press them into the batter with a spoon.
3. Bake the muffins
Preheat the oven to 200°C (390°F). Bake the muffins for 30 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
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Raihan Cooks
Hi! I'm Raihan — a passionate home cook sharing flavorful, easy-to-follow recipes inspired by global cuisines. Let's make cooking a delightful journey together!
