The BEST Grain-Free Blueberry Muffins
I have made many different grain-free muffin and bread recipes and this is by far the best I have found. The combination of almond and coconut flours plus baking powder makes for light and fluffy muffins that do not crumble. Check out The Whole Life Nutrition Cookbook for more wonderful gluten and dairy-free recipes.
2 cups blanched almond flour
1/4 cup coconut flour
2 teaspoons baking powder
1/2 teaspoon baking soda
4 large eggs
1/3 cup melted coconut oil
1/4 cup pure maple syrup
1/4 cup coconut or almond milk
2 teaspoons lemon juice
1 cup fresh or (thawed) frozen blueberries
Preheat the oven to 350 degrees. Line a 12 cup muffin tin with parchment cupcake liners.
Mix together the dry ingredients in a bowl. Beat the eggs with a mixer in another bowl. Add the remaining wet ingredients and beat again. Mix the wet ingredients into the dry ingredients and mix thoroughly. Fold in the blueberries.
Divide the mixture by 1/4 cupfuls between the 12 muffin cups. Bake 25 minutes. Cool on a wire rack before eating. Makes 12 muffins.
Adapted from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre
Check out my recipe page for more healthy gluten and dairy-free easy recipes.