Blueberries are starting to wane in the middle Tennessee area and that is a sad state of affiars. 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.
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 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 Syndrom 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…
Very Blueberry Almond Flour Muffins
Yield: 12 muffins
Ingredients:
2 eggs
1/3 cup honey
4 tablespoons melted butter
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon lemon zest (from 2-3 lemons)
2 1/2 cups almond flour
1/2 cup chopped pecans
1 cup fresh blueberries
Procedure:
- Preheat oven to 325°F. Place unbleached muffin cups in muffins pans.
- In a medium mixing bowl use either a whisk or electric mixer and combine the eggs, honey, butter, vanilla, baking soda, sea salt and lemon zest.
- With a spatula fold in the almond flour, pecans and blueberries.
- 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!
- Bake for 20-25 minutes. Toothpick should come out clean and they should be a nice golden brown…cool a bit and chow down!
Hi Shane,
I tried this muffin recipe with few variations. Substituted almond butter, peaches, sliced almonds and 1/4 cup of AP flour (since there is no gluten sensitivity issues in our household) in the recipe. Turned out fabulous! Thanks for a great recipe.
Wonderful…sounds yummy!
Thanks so much for the recipe! Mine are in the oven as I type. My son is anemic and loves muffins, so I have started looking for almond flour recipes. I love them too! I really appreciate the link to Digestive Wellness…I was grinding my own but it’s not at all as fine as I’d like. Bob’s Mill brand is $13 for about a pound at my grocery store!!!
Wonderful and cook up some liver and onions as well to keep that anemia at bay!
Thank you for this recipe, I was looking for one without Xanthan gum.
You are welcome! Who wants “gum” in their muffin anyway?
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Do you know all of the nutritional counts in the muffins?
Hey Julie…I don’t do nutritional counts on any of my recipes because I cook with nothing but real-food, nutrient-dense ingredients & I want y’all to focus on that rather than counting grams of things. Counting grams in food puts a damper on the real-food experience for me. :-)
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I love this recipe,but my muffins fell apart is that due to my almond flour being made from my almond pulp?
Be sure you let the muffins cool completely before removing the muffin paper…although I realize how difficult that is. :-) Then make sure you’re using fine-ground almond flour. Finally, that is the nature of most gluten-free baked goods…they have a tendency to fall apart.