Gluten Free Blueberry Muffins
Ready In: 45 mins
Serves: 12
Yields: 12 muffins
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
- Preheat oven to 325°F Line muffin tin with paper liners.
- In a small saucepan, simmer the blueberries with the water until they release their juices and the mixture tickens slightly. Let cool.
- Combine almond flour, baking soda, salt, and cinnamon in a bowl.
- In another bowl combine the blueberries, vanilla, honey, and eggs.
- Add dry ingredients to wet ingredients and mix well.
- Evenly divide the batter among 12 muffin cups.
- Bake 25-30 minutes.
- VARIATION - MIDNIGHT ROSE MUFFINS:
- Replace 1 cup of blueberries with cranberries. The dough turns blue but the cranberries provide a burst of red.
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