Love this great, fast recipe with just a couple of tweaks: Gluten-Free Blueberry Muffins. They’re made with almond flour, so are totally grain-free.

The first change I made was to add 1/2 cup of a nut milk (used almond-coconut blend, unsweetened). The first time I made these, they turned out very dry and crumbling, like scones, but barely holding together. The nut milk makes a world of difference to get the batter to the right consistency. I also added more blueberries. This time I made a double batch, so used 3 cups of blueberries instead of 2. The texture is very tender with nice crispy edges. They do need to be refrigerated.