My daughters and I have finally perfected the blueberry muffin…they are so simple to make, not a “sugar bomb” which leaves you headache-y and hungry again in an hour, and the oil doesn’t soak through the paper bag and stain your pants like most deli baked goods! My immediate “go-to” substitutions when we bake are to replace white flour with almond flour to add protein and fiber, and eliminate gluten; then I replace sugar (a.k.a. the “white devil”) with honey, mashed bananas, maple syrup, applesauce, or frozen fruit, etc. You will never miss all the added sugar. Make a batch on Sunday and enjoy them all week. Perfection!
Almond Blueberry Muffins
- 3 cups Almond Flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 1/2 cups frozen or fresh blueberries
- 1/2 tsp vanilla extract
- 1/2 cup honey
- 3 eggs
Heat oven to 325 degrees. Coat a muffin tin with cooking spray.
Combine almond flour, baking soda, salt and cinnamon in a bowl.
Combine the blueberries, vanilla, honey, and eggs in another bowl.
Add the dry ingredients to the wet ones and mix.
Fill each muffin cup with batter. Bake for 18-20 minutes. Yields: 12 muffins.
Note: A friend “tweeked” the recipe a bit and created mini muffins, which were a bit hit–and also very cute! Use 2 eggs, instead of 3, and increase the cooking time to 24 minutes. Yields: 24 mini muffins.