G

Grain-Free Blueberry Muffins

By Sara McGlothlin

I love to healthify baked goods. Sometimes I step out of my comfort zone and create something more adventurous, other times I revert to a traditional tried-and-true confection like blueberry muffins. When you are craving something carby and sweet, especially in the height of summer, blueberry muffins never disappoint. From a blood sugar balancing standpoint, I often advise to avoid carb-laden breakfasts, but this option is grain-free and lower glycemic, so is your best bet to satisfy a craving. Pair with some protein like scrambled eggs, and if you have yourself a well-rounded morning meal!

Grain-Free Blueberry Muffins

Grain-Free and lower glycemic, these muffins offer a more nutritious option in the morning.
Prep Time 15 mins
Cool Time 30 mins
Total Time 45 mins
Course Breakfast
Servings 12 servings

Ingredients
  

  • 1 1/2 cups almond flour
  • 1/3 cup coconut sugar
  • 1/3 cup coconut flour
  • 1/4 cup tapioca starch or arrowroot starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 eggs, beaten
  • 3/4 cup almond milk or dairy-free milk of choice
  • 1/4 cup maple syrup or coconut nectar
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries*

Instructions
 

  • Preheat the oven to 350 degrees. Line a muffin tin with liners.
  • In a large bowl or stand mixer, combine the almond flour, coconut sugar, coconut flour, tapioca or arrowroot starch, baking powder, baking soda, and sea salt. Stir to blend.
  • In a separate medium bowl, whisk together the eggs, almond milk, maple syrup or coconut nectar, and vanilla extract.
  • Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Fold in the blueberries.
  • Divide the batter evenly between the muffin cups, filling them about two-thirds to three-fourths to the top. Bake 22 to 24 minutes, or until a toothpick comes out clean. Allow the muffins to cool in the muffin tin, about 30 minutes, before serving.

Notes

*If using frozen blueberries, allow them to thaw before using
Storage: Keep blueberry muffins refrigerated for up to 5 days. They can be frozen for up to one year. 
Keyword Dairy-free, Gluten-free, Grain-free, Paleo, Soy-free

You Might Also Like:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating