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
- 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*
- 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.