Recently, I’ve been practicing my muffin making skills. For Thanksgiving, I plan on using a plain almond muffin as my bread for stuffing. The almond muffin recipe that I’m using is found at Elana’s Pantry. But I used my local creamed honey instead of agave. I tried grade b maple syrup but the muffins didn’t come out sweet enough. I was so happy with the way my muffin experiments were turning out, I decided to get her book The Gluten-Free Almond Flour Cookbook.

I used frozen blueberries in this recipe because it’s what I had on hand, it’s cheaper, and blueberry season is over, but if you don’t want parts of your batter turning blue, stick with fresh blueberries.

Paleo Blueberry Muffins with Almond Flour

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

Author: Lauren Bolanos

Serves: 12

Ingredients

• Ingredients
• 1 cup frozen organic blueberries
• 6 eggs
• 3 cups of almond flour
• 3 tbsp of local creamed honey
• ¾ tsp of baking soda
• 1½ tsp of apple cider vinegar

Instructions

1. Mix dry ingredients (almond flour, baking soda) in a bowl. I like to break up the almond flour chunks with my hands.
2. Mix wet ingredients in another bowl. (eggs, honey, apple cider vinegar)
3. Add wet ingredients to dry ingredients to form batter.
4. Add in frozen blueberries and stir minimally. The frozen blueberries turned the batter blue in certain areas, so I stirred as little as possible.
5. Line muffin pan with paper muffin cups.
6. Add bluest batter to the bottom, save the prettier batter for the top. Distribute evenly.
7. Bake for 15 minutes at 350 degrees.

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