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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.
Blueberries ripening on the shrub in June.
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.
High Protein Blueberry Muffins sound tasty? These are really good & very low carb!
Print(makes about 8-12 depending on the size of your tins)
Ingredients
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
Directions
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.)
Thanks for blazing the trail on this one. I too have had some interesting meals experimenting with low carb and GF recipes that are “wonderful”.
I do have a very good Brownie recipe now, but it took a little trial and error to find it. Here is the link… I love her recipes, everything I have tried has been great. I originally started cooking with her when my b-in-law was in chemo and I used her book…”One Bite at a Time”, to cook for him, wonderful cookbook. This one comes from “The Longevity Kitchen”.
Thanks Cat. We’ll check this out!
Update…Cat, we checked out the link you shared, and there are a couple of things with the recipe that won’t work for us. First, rice flour. No grains for us these days. And, we’re trying to not cook with olive oil…only using it raw as much as possible. More on that another time. But, now you have me wanting brownies!
I have used Coconut Floor and Coconut Oil as sub’s and it works great as well. Are those on the list?
we definitely use coconut oil and flour often. Does coconut flour exchange 1:1 for rice flour…a little goes a very long way! 🙂