Almond Flour Blueberry Muffins

This week I had an excess amount of blueberries. This is never a bad thing, in fact it is welcomed entirely by me! So being that I had a good amount of blueberries just itching to be consumed I decided I needed to implement them and make my family a nice batch of gluten free blueberry muffins. 

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I have mentioned before how almond flour is one of my favorite types of gluten free flour to bake with because of the way it actually bakes. It can retain a good amount of texture and makes the end result soft with a subtle hint of nutty taste. This paired with any type of fruit to me cannot be beat. 

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One tip when using almond flour would be to use a food processor to thoroughly intermix every ingredient. Because almond flour isn’t as finely ground as some of the other GF flours, using the food processor when baking ensures a smoother overall batter…giving you the best possible muffins. 


 

Ingredients:

2 cups Almond Flour

2 Egg Whites

1 1/2 tsp baking soda

1/4 cup natural apple sauce 

1/4 cup Maple Syrup or Splenda 

1 tbsp lemon juice 

pinch of salt

1 tsp vanilla extract

2 tbsp olive oil 

1 1/2 cup Blueberries 

Oven: 350 degrees F 

Blend every ingredient into the food processor as I mentioned before and make the batter nice and smooth. Next add the blueberries by folding them into your now smooth batter. Pack that batter with berries, the more the “berrier” (merrier). Scoop the batter in a lightly sprayed muffin tin and pack each evenly. Allow your yummy GF blueberry muffins to cook for 22-25 minutes, or until a light golden brown. Eat up and share the muffin love! 

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