Grain-Free Blueberry Muffins for the weekend. The crumb is similar to ‘real’ muffins, and just what I had in mind for a relaxing morning tomorrow with my family. My son loves these so much. I’ll be slathering on sea salt butter from @arethusa_farm but use whatever is best aligned with your eating style.
My inspiration was a recipe from Wholesome Yum, but I swapped some ingredients out as I don’t do well with artificial sweeteners, and I’m ok with butter from grass-fed cows. Don’t worry – coconut oil is super yummy, too!
I used blanched almond flour (not almond meal), which is best for that muffin crumb I was going for.
Next time I’ll test this recipe with bananas or applesauce for the sugar, and maybe sneak in a little zucchini. Will post updates!
GRAIN-FREE BLUEBERRY MUFFINS
2 1/2 cup Blanched Almond Flour
1/2 cup Coconut Palm Sugar (or any granulated sugar)
1 1/2 tsp Baking powder
1/4 tsp Sea salt
1/3 cup Coconut Oil or Butter (measured solid, then melted)
1/3 cup Unsweetened almond milk (at room temperature)
3 large Eggs (at room temperature)
1/2 tsp Vanilla extract
3/4 cup Blueberries
1. Preheat the oven to 350 degrees F. Line a muffin pan with 10 muffin liners.
2. In a large bowl, stir together the almond flour, coconut palm sugar, baking powder and sea salt.
3. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
4. Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.