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Gluten-Free Goddess Blueberry Muffins with Almond Flour

Gluten-Free Blueberry Muffins with Almond Flour


Blueberry Muffin Mornings

Blanched almond flour and blueberries make the perfect little gluten-free bite for a spring breakfast. Or, for that matter, brunch. Or afternoon tea. Or- you name it. For right now, though, I'm thinking a blueberry muffin morning might be the perfect start to my day.


The recipe here is vegan- but if you prefer using eggs, darling, beaten eggs will work perfectly well in this favorite recipe (just use fresh free-range eggs in place of the egg replacer).


Stay true blue this week, everyone- be safe out there.


Karina xox


Recipe for gluten-free blueberry muffins made with almond flour

Gluten-Free Goddess Blueberry Muffin Recipe with Almond Flour

Originally published July 2010.

Finely ground blanched almonds create a delicate, soft gluten-free flour that is light and subtly sweet.

First: 


Preheat the oven to 375ºF. Line a 12-muffin tin with paper liners.

Ingredients:

Whisk together:

1 1/3 cups blanched almond flour aka almond meal
1 cup sorghum flour or certified GF oat flour
1/2 cup tapioca starch or potato starch (not potato flour)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon xanthan gum or gelatin
2 teaspoons good vanilla extract

Beat in:

1 1/3 cups organic light brown sugar
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy
1/2 cup warm water, more as needed, up to 3/4 cup
1 teaspoon fresh lemon juice

Beat the batter until it is smooth, like a slightly thickened cake batter. I found this batter a bit thinner than I'm used to (I haven't baked with almond flour in several years).

Add in:

1 pint fresh blueberries, washed and patted dry

Stir gently and briefly.

Baking instructions:

Plop the blueberry muffin batter into the twelve lined cups. You'll probably have some xtra- for a baker's dozen. We made tiny mini-muffins with our extra better. Too cute.

Bake in the center of a preheated oven for 23 to 25 minutes, until golden and firm to the touch. A wooden pick inserted into the center should emerge clean.

Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don't cool them in the hot pan- they'll get soggy).

If by some chance your muffins are soggy or slightly underdone-- due to unforeseen oven temperature variations-- place them back into the warm oven directly on the center rack for five minutes or so.

These are simply divine warm from the oven. 
Enjoy every bite. Wrap and freeze cooled muffins for future breakfast treats.

Makes a baker's dozen.



Recipe Source: glutenfreegoddess.blogspot.com

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Karina's notes:

If you prefer using eggs in your gluten-free baking, I recommend using two to three organic free-range eggs in this recipe.

Almond blueberry muffins on a plate