Blueberry Muffins
I am having a lot of fun with the naturally gluten-free and low-carb blanched almond flour I recently ordered online. I heard about this flour over at Elana’s Pantry. Elana loves this flour so much that she is about to publish an entire almond flour recipe very soon! You can pre-order it through her web site. I had always made my own almond flour by grinding up whole almonds in the food processor or blender. The recipes never quite turned out right. Everything I have made with this blanched almond flour from http://store.honeyvillegrain.com has been delicous, especially the above pictured muffins! These blueberry muffins are inspired by her recipe, although she uses coconut flour for her beautiful and delicious (I’ve tried the recipe) muffins. They are very moist and have a lovely texture. The almonds add a natural sweetness, not to mention a nice boost of protein, calcium, fiber, and iron!
Note: I used only 3T agave for the first batch because I am very sugar sensitive and they were delicious, but testers liked the sweeter version made with 1/3c. agave. Also, for those of you who are allergic to eggs or watching cholesterol I used 1t flax + 1/4c water mixed in a blender as a substitue for half the eggs in the 2nd batch and they were delicious! Next time I will try it with no eggs and let you know how it goes! For more info on how to cook and bake without eggs: go to this great eggless cooking tips website.
Blueberry Muffins
Makes 8 Large Muffins
Ingredients
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1/4t salt
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1/4t baking soda
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2t baking powder
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2.5c Honeyville blanched almond flour
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1/3c raw agave nectar
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4 eggs
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1/4c grapeseed oil
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1T vanilla
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1 cup fresh or frozen blueberries
Method
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Pre-heat oven to 325 F
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Mix dry in large mixing bowl: flour, baking soda, baking powder, salt.
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Mix wet in medium mixing bowl: whisk eggs and then add agave and vanilla.
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Pour wet mixture over dry, stir together with a large mixing spoon, then gently fold in blueberries.
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Fill non-stick silicone muffin pan muffin cups with batter half-way.
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Bake 12-15 minutes, or until brown on top and toothpick comes out clean. Enjoy!
I received my big bag of Almond flour from Honeyville, so I was anxious to try baking with it. I am not on a gluten free diet, but I am trying to cut out a lot of the bad carbs from mine and my families diet. I found your recipe and followed it exactly. I was able to make 12 large muffins and I had to bake them for an extra 10 minutes (25 minutes total) but the end results were fabulous! My family loves them! Thank you so much for sharing this treasure!
I just looked over this recipe so that I can make another batch. I am shocked to see that I accidentally omitted the grapeseed oil on my first batch. They were so moist and perfect without it. I told my husband about my error, but he insists I don’t change a thing. Thank you again. We are loving these muffins.
I will try this recipe but what if you dont have the raw nectar or the grapeseed oil. What can I use as a sweeter?
My husband has spondylitis and can not have anything with starch in it. Which is way worse than a “gluten-free” diet. I have been experimenting with Almond Flour and searching for recipes. I found this one and am going to bake them tonight. I will post back with comments on the taste and texture. I will be using Orange Juice (Frozedn) and Cranberries.
Super! We love them! Thanks!
So glad to hear you enjoyed the muffins Beth!
Amerie: if you don’t have grapeseed oil, canola will work or any other mild tasting oil. Melted butter would work too. Any liquid sweetener will replace the agave: honey or maple syrup, with a slighlty different taste.