Grain Free Berry Muffins Recipes
GRAIN-FREE BLUEBERRY MUFFINS
Make and share this Grain-Free Blueberry Muffins recipe from Food.com.
Provided by Cherapple
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325°F Line a muffin tin with large baking cups.
- In a small saucepan, simmer the blueberries with the water until the berries release their juice and the mixture has thickened slightly. Let cool.
- Combine the almond flour, baking soda, salt, and cinnamon in a bowl.
- Combine the blueberries, vanilla, honey, and eggs in another bowl.
- Add the dry ingredients to the wet and mix well.
- Evenly fill each baking up with the batter.
- Bake for 25 to 30 minutes.
Nutrition Facts : Calories 75.9, Fat 1.3, SaturatedFat 0.4, Cholesterol 46.5, Sodium 119.8, Carbohydrate 15.5, Fiber 0.7, Sugar 14.1, Protein 1.8
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- Preheat the oven to 350 degrees F. Grease a muffin pan or line with muffin baking cups/wrappers.
- Add everything to a high-powered blender, except for the blueberries, in the order listed {starting with the liquids at the bottom of the blender and ending with the dry ingredients at the top}. Blend on low just until incorporated, scraping down the sides if needed. [If you don't have a blender, you can add all of the wet ingredients to a large mixing bowl, mix with a hand mixer on low speed, then add the dry ingredients and mix on low just until incorporated.]
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- Evenly distribute the muffin batter between 12 muffin cups, sprinkle a light layer of optional maple sugar on muffin tops and bake for about 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out with only a few moist crumbs. Allow to cool in the muffin pan for 10 minutes before moving muffins to a cooling rack.
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