Blueberry grain free and gluten free muffins
These muffins inspire me to thank the heavens and the earth for the deliciousness in which they create such amazing ingredients to make grain free and gluten free baked goods with. If it weren’t for recipes like these, I am not sure I would survive the day without grains. Honestly!
Not only gluten free, these delights are grain-free, dairy free and sugar free. The ingredients are so simple, they literally take 12 minutes or less to mix up. And while they bake, you will be brought back to a time when you ate blueberry muffins freely, from your mother’s oven.
While I will go into this more deeply in coming future posts, in short, my diet has gone the grain-free direction for many reasons and even quinoa and amaranth are out, even though they are technically seeds. So while I often create recipes for clients who are on a very limited diet, I have now found myself on one as well. So, yes, I want to again, thank the heavens and the earth for this recipe and other grain-free recipes that have been getting me through this beginning stage of forgoing all grains, all starches, and all sugars except for honey.
I will also deeply thank Carrie at Organic and Thrifty for this recipe. I found it last night at around 10:00 and decided to make them before I went to bed for breakfast the next morning. Yes, they are easy! And they were a big hit this morning and throughout the day. And they are all gone, every last little crumb.
My son even adored them who has been not as crazy about the grain free goodies I’ve been creating lately. And my husband says they are awesome, who is not even wheat-free. So that says something too!
So if you want to know just how good they are, make them. Make them now, and enjoy every last bit. My intention was to freeze half of them, but they didn’t last that long. Next time I’ll make a double batch.
Blueberry Grain-free and Gluten-free Muffins
2.5 cups of almond meal, almond flour, or hazelnut flour (can be made by grinding crispy nuts in a coffee grinder) (I used blanched almond flour)
3 large eggs
1/4 cup of honey
1/2 tsp. of baking powder (I changed this to baking soda and they were great. Delete for full GAPS as it is not GAPS legal)
1/2 tsp. of sea salt
1 Tbs. of vanilla extract
1 cup blueberries (I used Trade Joe’s Wild Frozen Blueberries)
Steps:
Preheat oven to 300 degrees.
Prepare muffin tins with liners or lightly grease with oil or butter. Mix all ingredients until smooth.
Fold in the blueberries.
Bake for 30-40 minutes.
Optional add-ins:
I haven’t tried this yet but this variation looks delicious too. From Organic and Thrifty:
For zucchini-spice muffins:
add:
1/2 tsp. ginger
1/2 tsp. allspice
1 tsp. cinnamon
1 cup shredded zucchini instead of blueberries
There is not much else to say except, enjoy. Enjoy completely!
October 12th, 2009 at 11:15 am
Sarah these look great. I think I’ll try the zucchini variation.
October 12th, 2009 at 11:36 am
I made the zucchini ones last night and they are just as awesome. Enjoy!
October 14th, 2009 at 1:50 pm
[...] These were a big hit and didn’t last long. I made the Zucchini Muffins the day after the Blueberry ones and they were just as good. Some of my family members were visiting and they loved them [...]
December 1st, 2009 at 9:17 pm
I made these on Thanksgiving and they were super! I’m on a very limited carbohydrate diet, even excluding carrots, so I made the zucchini version and had to omit the honey. This I replaced with stevia powder. My previous experience with stevia was very bitter and sad, but they turned out amazingly well. I think this was due to all the yummy spices added. Thanks so much!
March 31st, 2010 at 3:21 pm
[...] on the outs so you’ll have to use your imagination. They actually look pretty similar to my blueberry muffins that have eggs in them. And the recipe is actually almost the same except for the eggs and [...]
April 21st, 2010 at 10:59 pm
[...] 2 dozen zucchini muffins and freeze one [...]