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- Category: Past Issues
Greetings. It is blueberry season, and this year brings a fabulous crop. Like a bear with spawning salmon, it’s an abundant feast to enjoy them by the handful. Here is a recipe for gluten-free muffins, made with almond flour for much more nutritional benefit, and less of a sugar load. We are fortunate to have these delicious, anti-oxidant-rich berries growing on local farms and in our own backyards.
Gluten-free Blueberry Muffins
3 eggs, at room temperature
½ cup honey
8 tablespoons butter, melted and cooled
1½ teaspoons lemon juice, or 1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
¼ teaspoon almond extract
2 cups blanched almond meal flour
½ cup brown rice flour
¾ teaspoon baking soda
¼ teaspoon salt
1½ cups blueberries
Preheat oven to 350 degrees F
Beat eggs on medium speed for 4 minutes, or until thick and light.
Add honey and beat until combined, about 1 minute.
Add melted butter and beat for 30 seconds.
Stir in vanilla, lemon juice, and almond extract.
In a separate bowl, combine all dry ingredients, except blueberries.
Fold dry ingredients into egg-honey-butter mixture.
Fold in blueberries.
Butter a muffin tin, or line with paper muffin cups. Divide batter
among muffin cups.
Bake for 20 - 25 minutes, or until a toothpick inserted into center
comes out clean. (Muffin tops may be rather flat.)
Cool in pan.
Makes 15 – 16 muffins. Refrigerate leftovers.