Our grain-free blueberry muffin recipe is tested.
We created this delicious grain-free blueberry recipe when we’d had it with other recipes. That’s because there are so many horrible grain-free blueberry muffin recipes out there.
Remembering a really bad baking experience, so you don’t have to.
In fact, one of the most memorable failures I tried was a coconut flour blueberry muffin. And, I trusted the recipe because reviews exclaimed that this was a “perfected recipe.” However, I ended up learning the hard way that a cup of coconut flour does not make a good, small batch of muffins. And, it was a huge waste of that morning’s blueberry harvest and a half a dozen eggs.
But, I didn’t give up on baking great grain-free blueberry muffins.
Fortunately, as I continued to work with various grain-free flours, I began to get a better feel for what works (and what really doesn’t). I continue to experiment — still failing at times, but more often than not creating really tasty options like our new favorite blueberry muffin recipe that follows.
(makes about 8-12 depending on the size of your tins)
2 cups almond flour
3T golden flax seed meal
1t baking soda
1/4 t sea salt
2 T raw honey (or about 6-8 chopped fresh stevia leaves or a scant pinch of dried stevia)
4T melted pasture butter (or coconut oil)
3 large pastured eggs, whisked
Zest of one lemon
1 t lemon juice, strained
1 cup freshly picked or freezer-preserved blueberries
Preheat oven to 350F.
Line muffin tin with muffin cups.
Mix together dry ingredients including lemon zest. In another bowl, blend honey and butter. Add to dry mixture & stir to blend. Stir in whisked eggs and lemon juice. Gently stir in frozen or fresh blueberries just to blend.
Fill muffin tins (our 8 muffin tin takes about 1/3 cup batter per tin.)
Bake at 350 35-40 minutes or until cooked through. (With almond flour, the toothpick test doesn’t always indicate a finished muffin or loaf. And, its hard to over-cook these.)