BLUEBERRY ALMOND MUFFINS

Blueberry Almond Muffins

(Courtesy of Eat Well Feel Well by Kendall Conrad, Fwd by Elaine Gottschall, M.Sc.)

These muffins are gluten free. They are made from almond flour which is quite expensive but worth it if you cannot eat any alternatives.

Ingredients:

3 Cups Almond Flour

2 Large Eggs

8 Tbsp unsalted butter melted (Make sure you melt it or your muffins will end up like little rocks)

1/4 - 1/2 Cup of Honey (depending on how sweet you like it)

1 tsp Baking Soda (I cannot use baking powder in my diet but if you can substitute it)

2 - 4 tsp Vanilla Extract

Pinch of Salt

1.5 Cups of Fresh or Frozen Blueberries

** If your dough is the consistency of cookie dough it's not runny enough. Add 1/4 - 1/2 cup of water and that will make all the difference!

Directions:

Preheat the oven to 300 F. Line a standard 12 - cup muffin pan with paper cupcake liners (I use 12 silicone cupcake liners on a cookie pan and it works much better). 
In a food processor, puree the almond flour, eggs, butter, honey, baking soda, vanilla and salt until smooth. Transfer to a bowl and gently fold the blueberries in. With a big spoon scoop the batter into the individual cupcake liners. Bake for 40 - 60 minutes or until golden brown and cooked all the way through. Serve warm with butter and honey drizzle YUMMY! 

Notes:  A note about Almond Flour is that it will leave your baking dense, moist and will take a long time to bake. Give yourself an hour and a half at least for this recipe.

Raw, before baking

Baked muffin, bottom pic

After they come out of the oven picture