Gluten Free Blueberry Muffins |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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There are tasty little treats, good for breakfast or a snack. Beware though, they don't look like your average blueberry muffin....they are fully blue :) From Grain-Free Gourmet cookbook by Jodi Bager and Jenny Lass. Suitable for the Specific Carbohydrate Diet. For a good source of super fine almond flour, check out Ingredients:
2 cups blueberries (fresh or frozen) |
1/2 cup water |
2 1/2 cups almond flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon pure vanilla extract |
1/2 cup honey |
3 eggs |
Directions:
1. Preheat oven to 325°F Line muffin tin with paper liners.
2. In a small saucepan, simmer the blueberries with the water until they release their juices and the mixture tickens slightly. Let cool.
3. Combine almond flour, baking soda, salt, and cinnamon in a bowl.
4. In another bowl combine the blueberries, vanilla, honey, and eggs.
5. Add dry ingredients to wet ingredients and mix well.
6. Evenly divide the batter among 12 muffin cups.
7. Bake 25-30 minutes.
8. VARIATION - MIDNIGHT ROSE MUFFINS:.
9. Replace 1 cup of blueberries with cranberries. The dough turns blue but the cranberries provide a burst of red.
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