I’ve now made these gluten free, grain free blueberry muffins maybe 6 times to make sure the recipe was 100% great, and I really, really love them. They’re the perfect thing to make for Sunday mornings, and totally satisfy that baked good craving. Let me know what you think!
Ingredients
Dry
1 cup almond flour (must be super fine or sifted)
1/3 cup tapioca flour
1 tbsp ground flax
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
dash cinnamon
Wet
3 eggs (separate yolks and whites)
1/4 cup almond butter
1 tsp vanilla
1 tbsp ghee, butter, or coconut oil
1/2 cup blueberries (fresh is best)
Optional
2 tsp honey
1 drop orange extract
Directions
Mix all dry ingredients together. Separate eggs and whip whites into peaks. I usually ask Sean to do this while I mix up the rest of the recipe. Stir egg yolks, almond butter, vanilla, and melted ghee or coconut oil into your dry ingredients. Once whites are peaked, fold into batter. Add blueberries.
Batter should be pourable / easily spoonable into muffin liners. If too dry, try small amounts of almond milk until you reach the desired consistency. I noticed when I tried to replace tapioca with cassava flour once that it made it super dry.
Bake at 350 for 18 minutes. Makes 9 muffins.
