September 6, 2018
A cake-like, grain free muffin with just a hint of lemon combined with bursts of blueberry flavor. Enjoy this happy treat for breakfast, snack or social gathering.
Gluten free, grain free, dairy free and paleo friendly.
1 1/2 cups Super-Fine Almond Flour, blanched whole almonds
1Preheat your oven to 350 degrees. Prepare a muffin tin with parchment paper liners. I prefer to use the Unbleached Large Baking Cups by If You Care.
2In a separate bowl, whisk dry ingredients.
3In a small bowl coat blueberries with 1 Tablespoon of dry ingredients mixture. Set aside.
4Using a blender, beat the remaining ingredients. Stir in the dry ingredients until well blended.
5Fold in blueberries. Pour into prepared muffin tin. Each liner should be filled 3/4 of the way.
6Bake for 20 to 22 minutes. Your muffins are ready when a toothpick inserted into the center comes out clean!
7Store in the refrigerator.
I whipped up an easy Paleo friendly glaze for the top of my breakfast muffins. Here's the quick recipe:
Bring the coconut oil, honey and vanilla to a simmer over low to medium heat. Remove from heat and whisk in arrowroot mixture. Once glaze has thickened, pour over muffins.