FINALLY! Gluten-free blueberry muffins that taste great! My husband gave them a 9/10, which is actually the highest rating he will give. Oh, and this one is a Lindsay Eivazian original.
3 eggs
½ cup melted butter (or coconut oil or olive oil)
¼ cup coconut milk (or rice, almond, cow’s, etc)
½ t vanilla extract
20 drops of liquid stevia (4 drops is 1 serving, so convert accordingly if using powdered stevia)
1 T honey
1 cup almond flour, finely ground and sifted*
¼ cup coconut flour
2 T coconut flakes (optional)
½ t baking soda
¼ t salt
½ cup blueberries, plus ¼ cup
Preheat oven to 350 degrees F (if you have a hotter-than-average oven, 325).
Whisk together the wet ingredients (eggs, butter, coconut milk, vanilla extract, stevia and honey). In a separate bowl, sift the dry ingredients, beginning with the almond flour*. Add the dry ingredients to the wet ingredients and stir until well combined with no lumps. If it's a little thick, just add 1 T. extra milk. Add ½ cup of the blueberries and gently stir to incorporate.
Line a 12-muffin tin with paper liners**. Spoon two heaping tablespoons of the mixture into each tin. Top each muffin with the reserved ¼ cup of blueberries (2-3 on top of each muffin).
Bake for 18-20 minutes.
*I used Bob’s Red Mill Finely Ground Almond Meal/Flour, which is fine, but the flour isn’t a uniform size. Sifting allows the larger almond chunks to separate from the fine, powdery flour. After you’re done sifting, pulse them in a coffee/spice grinder about 3-5 times. Then dump out the contents and sift again. Repeat the pulsing/sifting process until necessary. I have not used Honeyville’s Blanched Almond flour yet, but I hear it is a better consistency and more uniform. Please let me know your thoughts in the comments!
**My muffins slightly stuck to my paper liners. I used a different brand of muffin liners, so I'm not sure if that's why, or if my oven was too hot, or I baked them too long. I'm not sure. I didn't have that problem when I made coconut-flour banana muffins, so I'm leaning towards the muffin liners being the problem.
Pro-tip: you can make these TRULY “sugar-free” by omitting the honey, just bump up the stevia by 5 drops. I would also use slightly less coconut flour, since coconut flour is super absorbent.
I'm going to have to try this, it looks delicious!
ReplyDeleteI made these with olive oil on Monday because I didn't have any butter on hand... they were ok, but I knew the sweetness of the butter would make them better. So I tried them again on Tuesday after I picked up some butter and they are delicious! Blueberry muffins are one of my favorite sweet treats, so I'm glad I have a healthier version to make now. I also used Bob's Red Mill Almond and Coconut flours, but I was too lazy to sift and grind it. LOL They still turned out great, though! Keep the great recipes coming, Linds!
ReplyDeleteNice! Glad it worked out for you!
ReplyDelete