I love muffins and figured that g/f muffins can’t be too hard to make, right? These muffins had a great flavor and were eaten very fast! However, I wasn’t super pleased with the texture of them – they really crumbled quickly. They were moist but fell apart… so, they need a little tweaking. I will follow up with updates as I try them again. For now, these are an easy starting point for me.
Gluten-Free Blueberry Muffins, using Almond Flour
Recipe from Almond Flour – The Ultimate Collection by Jonathan Doue, M.D. (a free e-book on amazon if you are interested!)
2 c. Almond meal/flour
3 Tbsp. sugar in the raw
1 heaping tsp. baking powder
1/2 c. Heavy cream
1/2 c. Butter, melted
4 eggs, room temperature
1 tsp. vanilla extract
1 Tbsp. lemon juice
1 c. Frozen or fresh blueberries
In one bowl, combine dry ingredients. On another, combine wet (minus the blueberries). Mix the two together. Add the blueberries and gently fold in.
Prepare muffin pan with 12 liners. Scoop batter into muffin liners. Preheat oven to 350 degrees. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Let sit in muffin pan for 5 minutes before moving to a cooling rack.