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Blueberries are starting to wane in the South and that is a sad state of affairs.  But, there is always freezing and jam making to carry us through a bit of winter.  We all know that blueberries are a super food and that fact never changes.  So, I add fresh blueberries to everything this time of year.

Since I’m not partaking in grains these days I needed to come up with a scrumptuous blueberry muffin recipe that would satisfy both taste-wise and nutritionally.  I’ve added some lemon zest because it brightens this muffin beautifully and I love the combo of lemon and blueberry.  Let me suggest when you need citrus zest for a recipe that you always buy organic for obvious reasons…conventional is just fine for juicing though.

Almond flour is so dense you will be quite satisfied eating just one of these muffins in a sitting with a big piece of butter on it, of course.  Instead of spending a fortune on a smaller quantity of almond flour in the health food store I order a five pound bag from Honeyville or Digestive Wellness where they have all kinds of products that speak to those who are on the Specific Carbohydrate Diet or The Gut and Psychology Syndrome Diet.  When you have a moment visit the aforementioned links and learn more than you might ever need to know about how to heal your gut!

So get to your muffin making and check out these great little treats for the whole family!  And, tell me about what you’re doing with your blueberries these days…

4.8 from 5 reviews
Very Blueberry Almond Flour Muffins
Sweet Treat
Cuisine: All-American
When I say blueberry…I mean blueberry! I’ve added plenty to this recipe and with a good amount of lemon zest to give the muffins a nice bright flavor. Don’t forget the butter!
  • 2 eggs
  • ⅓ cup honey
  • 4 tablespoons melted butter or coconut oil, melted
  • 1 teaspoon vanilla
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 tablespoon lemon zest (from 2-3 lemons)
  • 2½ cups almond flour
  • ½ cup chopped pecans
  • 1 cup fresh blueberries plus a little extra to top muffins!
  1. Preheat oven to 325°F. Place muffin cups in muffin pan/s.
  2. In a medium mixing bowl using either a hand mixer or stand mixer combine the eggs, honey, butter or coconut oil, vanilla, baking soda, sea salt and lemon zest. Mix for one minute then add in the almond flour and pecans until everything is well combined.
  3. Now gently (by hand with a spatula) fold in the blueberries until evenly distributed.
  4. Batter will be very firm so you’ll need to use a spoon to evenly divide the batter amonst the 12 muffin cups. Place 2-3 blueberries on top and press down into the batter…just because it looks pretty!
  5. Bake for 20-25 minutes. Toothpick should come out clean and they should be a nice golden brown…cool a bit and chow down!

Look at that blueberry goodness!

Look at that blueberry goodness!

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Gently fold blueberries into batter so you don't end up with "blue" batter!

Gently fold blueberries into batter so you don’t end up with “blue” batter!