Gluten-free Grain-free Blueberry Muffins

Mmmm blueberry muffins. Just the thought brings back sweet sweet memories of childhood. My mom was the queen of making big breakfasts on weekend mornings. She was always baking (or cooking!) up something good. I can recall many a times sneaking a muffin piping hot from the oven. I can still hear my mom telling me “they need to cool!”, but I must have liked burning my hand (or mouth!) on them, as I rarely ever waited. Piping hot muffins, sliced open, with a pat of butter in between…

Unfortunately blueberry muffins, as delicious as they may be, happen to be full of no-good-for-you refined flour. And sure, some white flour (or rice, or sugar, or whatnot!) may be ok for you once and awhile, but why not indulge, without actually indulging? Sounds like my kind of indulging, if you know what I mean. :)

As you may or may not know, I try to lead a gluten-restricted (and more recently grain-restricted) diet. That doesn’t mean I’m not going to splurge on a delicious piece of pizza or ice cold beer once and awhile. However, more often than not, I end up regretting it afterwards. The whole so-bloated-and-tired-I-want-to-instantly-fall-asleep feeling? It’s just not cute.

So with that in mind, today I’ve got for you this delicious gluten-free and grain-free blueberry muffin recipe (much like my recipe for gluten-free and grain-free peanut butter banana muffins). The main star (other than the blueberries of course!) is the almond flour. Almond flour can be a bit expensive, but if you check out my post on shopping online, you can find some good deals out there. Especially if you order in bulk. I also love that these contain no refined sugar. Hooray for whole, delicious goodness!

Enjoy!

Gluten-free Grain-free Blueberry Muffins

Adapted from almostsupermom.com.

Ingredients:

2 cups almond flour

1 tsp baking powder

1/4 tsp salt

1/2 TBSP lemon zest (optional)

2 TBSP melted coconut oil

3 eggs

1/4 cup honey

1/2 cup almond milk (or your favorite milk!)

1/2 tsp vanilla extract

1 cup fresh blueberries

Directions:

Preheat oven to 350 degrees.

Combine flour, baking powder, salt, and lemon zest in bowl. Stir to combine.

Add in coconut oil, eggs, honey, milk, and vanilla extract and stir to combine thoroughly.

Gently fold in blueberries.

Scoop dough into lined muffin tin. Bake for 20-25 minutes or until inserted toothpick comes out clean and muffins are browning on top.

Enjoy!

Gluten-free Grain-free Lemon Blueberry Muffins I www.eatcleanwithkate.com

 

 

Gluten-free Grain-free Blueberry Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Deliciously moist gluten-free grain-free blueberry muffins. Enjoy this breakfast without the guilt (or bloat!).
Ingredients
  • 2 cups almond flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ TBSP lemon zest (optional)
  • 2 TBSP melted coconut oil
  • 3 eggs
  • ¼ cup honey
  • ½ cup almond milk (or your favorite milk!)
  • ½ tsp vanilla extract
  • 1 cup fresh blueberries
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flour, baking powder, salt, and lemon zest in bowl. Stir to combine.
  3. Add in coconut oil, eggs, honey, milk, and vanilla extract and stir to combine thoroughly.
  4. Gently fold in blueberries.
  5. Scoop dough into lined muffin tin. Bake for 20-25 minutes or until inserted toothpick comes out clean and muffins are browning on top.

What does your favorite ‘big’ breakfast include? What type of muffins are your favorite?

Trackbacks

  1. […] However, it was much creamier and way more tasty than the store-bought brands! I used it in these blueberry muffins I made the other week. Mmm […]

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