I try not to over indulge in sweets for breakfast, but every now and then I love a good blueberry muffin. These grain-free ones are really delicious and nutritious thanks to the ground almonds and antioxydant-rich wild blueberries. They just take 30 minutes to make from beginning to end, so are completely do-able first thing in the morning before the kiddos wake up. They also keep very well in the freezer.
Makes 9 muffins
Note 1: I use ghee in this recipe because my kiddos really don’t like the flavor of coconut oil but they both work well texture-wise. Coconut nectar however doesn’t give a coconuty taste at all.
Note 2: You can use regular blueberries but they won’t have half as much antioxydants as the wild ones. Here in Dubai, I get wild blueberries in the frozen section of the supermarket. I use the Wyman’s brand.
Ingredients
- 2 1/4 cups almond meal
- 2 tbsp coconut flour
- 2 tbsp coconut sugar
- ½ teaspoon baking powder
- ½ teaspoon Himalayan sea salt
- 3 eggs
- ¼ cup coconut nectar, maple syrup or honey
- ¼ cup coconut oil, ghee or grass fed butter, melted
- 1 tsp pure vanilla extract
- 1 cup fresh or frozen wild blueberries
Instructions
- Preheat oven to 350˚F. Either grease and lightly flour muffin tin or line with with paper muffin cups
- In a bowl, mix almond meal, coconut flour, baking powder, coconut sugar and salt
- In a separate bowl, whisk the eggs maple syrup, melted butter or coconut oil and vanilla together to combine until it is of a consistently smooth color and texture
- Stir in the almond mixture, then fold in the blueberries
- Put around 2 big tbsp of batter into each muffin cup and bake for 25 minutes or until golden brown
- Cool the muffin pan on a wire rack for 5 minutes and take muffins out of the pan
