Gluten Free Blueberry Muffins

Trust me, they’re delicious. So, husband’s been on a pretty strict diet as of late which left us with cravings for those delectable baked goods. Then, we were introduced to these marvelous little creations found in Eat Well Feel Well by Kendall Conrad.

3 cups almond flour
1 teaspoon baking soda
2 eggs
8 tablespoons melted butter
1/4 cup honey
2 teaspoons vanilla
Dash of salt
1 1/2 cup frozen blueberries (or fruit of your choice)

First things first, I always get the butter melting while I measure out the almond flour in a large bowl. We’ve tried a few brands of almond flour and have recently switched to the Honeyville Grains brand. It seems to be smoother, less gritty than some of the other brands which gives a nice texture to the muffins.

Then add everything else but the fruit to the same bowl.

I then use the immersion blender to blend it all together. The batter is very thick and I find this method works well.

Mix in those frozen blueberries or what have you. I snagged these organic berries at costco a while back then couldn’t use them before they went bad. I resorted to vacuum sealing the berries in the plastic shell container and they were perfect for these muffins.

Divvy the batter out into the muffin pan, bake at 300 degrees farenheit for 40 minutes.

Voila. Moist, crisp on the top, cakey in the middle gluten free muffins!  I think I’ll go have another.

About Rhi

Rhi enjoys spending time with her family and working on the homestead. During spring and summer she is often found tending to her garden, and mini-orchard.

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