Preheat oven to 375 Fahrenheit or 190 Celcius. Place 8- 10 mini muffin silicone moulds over a baking sheet (in case you have any batter spillover) and spray with nonstick cooking oil. You can also use a mini muffin pan and follow the same instructions
In a large bowl whisk together the egg, melted coconut oil, milk, and vanilla extract
In another bowl whisk together the flour, Astragalus, brown sugar, cinnamon, nutmeg, and salt. Continue whisking until fully combined. Next, add in the blueberries and gently coat with batter. Now combine the dry ingredients with the wet and mix in thoroughly
Using a large spoon divide the batter evenly into the cups. I like to sprinkle a tiny bit of coconut sugar across the top of each muffin before I put them in the oven, but this is optional. Place the tray with cups in the oven and bake for 12-15 minutes or until the centre is cooked through. Let cool for 5 minutes before serving
Enjoy your delicious Gluten Free Mini Blueberry Muffins with Astragalus!