We have been on a Blueberry muffin kick lately. We are so lucky to have amazing blueberry bushes in our yard and access to plenty of wild blueberries too! So we have a freezer full of frozen berries, which are perfect for muffins!! I have to say that I am not the biggest blueberry muffin fan. I mean really it usually isn’t super overwhelming with flavor unless you get the weird fake blueberry muffin with flavoring and white flour and gross other stuff. But I think I have finally found the recipe I have been searching for.
My criteria for a muffin – healthy, tasty, fast, freezes well.
I think I did it! And I do believe these are paleo in some peoples’ book. I don’t eat paleo, but I know someone out there is googling Blueberry – Muffin – Paleo (hi googler! welcome!) and since these seem to fit the bill maybe they will find this a delicious addition to their recipe box.
Almond Flour Blueberry Muffins
2 1/2 cups almond flour or meal (I don’t use blanched almond meal but you can either will work, I like the extra fiber from regular almond meal)
1/2 tsp baking soda
1/2 tsp salt
1/4 cup honey or maple syrup
1 tsp vanilla
1/2 tsp lemon extract
3 large eggs
3/4 cup frozen blueberries – or try dried blueberries for a crazy blueberry taste sensation!
Optional – 1/4 cup pea or hemp protein powder – just if you want more protein
mix it all up put in either a greased muffin tin or muffin cups 3/4 full – and bake at 325 degrees for 20 minutes or so – every oven is different start checking at 15 min – insert a toothpick and when it comes out clean you are good to go. They will peel out of the papers much better when completely cool and best the next day.
(adapted from Grain Free Gourmet)
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