Grain-Free Blueberry Muffins |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Grain-Free Gourmet, by Jodi Bager and Jenny Lass Ingredients:
2 cups blueberries (frozen or fresh) |
1/2 cup water |
2 1/2 cups almond flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon pure vanilla extract |
1/2 cup honey |
3 eggs |
Directions:
1. Heat oven to 325°F Line a muffin tin with large baking cups.
2. In a small saucepan, simmer the blueberries with the water until the berries release their juice and the mixture has thickened slightly. Let cool.
3. Combine the almond flour, baking soda, salt, and cinnamon in a bowl.
4. Combine the blueberries, vanilla, honey, and eggs in another bowl.
5. Add the dry ingredients to the wet and mix well.
6. Evenly fill each baking up with the batter.
7. Bake for 25 to 30 minutes.
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