You received’t consider that these blueberry muffins are gluten-free, however they’re! The recipe has a lot in widespread with my Wholesome Blueberry Muffins, nevertheless it makes use of almond flour as a substitute of standard flour. No xanthan gum, no starches, simply easy elements constructed round one gluten-free flour.
Transitioning a recipe from standard wheat-based flour to almond flour is rarely easy. It requires decreasing the quantity of liquid, since almond flour is much less absorbent, and fats, since almond flour naturally comprises some. It took over ten tries to get the feel of this muffin excellent, nevertheless it was well worth the effort.
Like every nice blueberry muffin, they’re golden on the surface, fluffy on the within, and punctuated by jammy blueberries. Not like most blueberry muffins, this recipe is sort of healthful however nonetheless tastes like a deal with.
3 Causes to Love Almond Flour
The reality is that I don’t want my muffins to be gluten-free, however I’ve grow to be such a giant fan of almond flour for the next causes:
1) It’s wholesome.
It’s simply finely floor almonds, in any case. As a carb-conscious baker, I don’t like gluten-free all-purpose blends as a result of they’re made with added starches that don’t provide any dietary advantages. I’ve additionally discovered that once I use almond flour, I can get by with much less sweetener, because it doesn’t uninteresting the opposite flavors like all-purpose or complete wheat flours do.
2) It’s scrumptious.
Almond flour yields splendidly golden, tender and moist baked items. As an alternative of tasting overtly of almond, I often discover that the opposite elements shine by extra brightly. The trick is getting the precise proportions of moist and dry elements. It took over ten tries to ensure these muffins have been excellent‚ however we did it!
3) It’s simple to make use of.
Really easy, in reality, that I choose making almond flour-based baked items with my four-year-old daughter. You don’t have to fret about overstirring the combination, since there’s no gluten to make the muffins robust.
Ingredient Notes & Choices
These muffins are created from easy, healthful elements. Right here’s what to know earlier than you get began.
High quality blanched almond flour: I at all times advocate Bob’s Pink Mill or Entire Meals 365, since these are the manufacturers that I exploit when testing my recipes. Different manufacturers of almond flour can yield inconsistent outcomes. Measure the almond flour in cups such as you would all-purpose flour—spooned and leveled, not scooped—or use a scale.
Maple syrup or honey: I barely choose maple syrup (at all times the actual form!) in these muffins since its taste is extra refined. Honey tastes extra obvious and gives some additional sweetness.
Olive oil or butter: In the event you use a light extra-virgin olive oil like California Olive Ranch, you received’t style it. Use butter if you happen to’re nervous about it, however I can’t style a lot of a distinction ultimately outcome.
Lemon juice: Gives some brilliant taste that enhances the blueberries. Extra importantly, the acidity counteracts the baking soda’s alkalinity. With out the lemon juice, the baked blueberries look unappetizingly inexperienced across the edges.
Eggs: This recipe requires 4 eggs, which is greater than most muffin recipes require. The eggs present construction to this gluten-free recipe, and you may’t make it with out them. I promise, the muffins don’t style eggy.
Blueberries tossed in cinnamon: I practically gave up on this recipe as a result of the blueberries stored sinking to the underside, leaving the highest plain and the bottoms soggy with berries. Tossing the berries in flour didn’t assist, however then I attempted tossing them in floor cinnamon, and it really works superbly! It tastes good, too.
Blueberry Tip
You may make these muffins with recent or frozen blueberries. Contemporary yields one of the best outcomes, however frozen berries (don’t defrost them first) make good muffins, too.
Extra Almond Flour-Primarily based Goodness
Right here’s a brief checklist of my go-to recipes made with almond flour:
Please let me understand how your muffins end up within the feedback. I like listening to from you.
Almond Flour Blueberry Muffins (Gluten-Free)
These gluten-free blueberry muffins are made with one easy flour, almond flour! They’re golden, fluffy and so scrumptious. Recipe yields 1 dozen muffins.
- Preheat the oven to 325 levels Fahrenheit. Line a muffin tin with paper liners.
- In a big bowl, mix the almond flour, baking powder, baking soda, and salt. Whisk to mix.
- In a 2-cup liquid measuring cup or medium mixing bowl, mix the maple syrup, olive oil and lemon juice, and whisk till they’re nicely blended. Crack the eggs into the bowl and beat with a whisk till the combination is uniformly coloured. Pour the moist elements into the dry combination and stir till only some clumps stay.
- In a smaller bowl, stir collectively the blueberries with the bottom cinnamon (this helps forestall the blueberries from sinking to the underside of the cake). Depart any extra cinnamon within the bowl (or embody all of it for a extra graham cracker-like taste), and gently fold the blueberries into the batter, being cautious to not over-stir so the cinnamon stays hooked up.
- Divide the batter evenly between the muffin cups. They’ll be fairly full, however that’s okay. Bake till the muffins are golden brown, the middle is agency to the contact, and a toothpick inserted into the middle comes out clear, about 24 to 27 minutes. Leftover muffins will preserve at room temperature for 1 to 2 days, within the fridge for as much as 5 days, or within the freezer for as much as 3 months.
Notes
Recipe tailored from the Lemony Almond-Blueberry Cake in my cookbook, Love Actual Meals (web page 197).
*Almond flour notes: Not all almond flours are created equally. I like to recommend Bob’s Pink Mill’s super-fine almond flour and Entire Meals 365’s almond flour.
**Frozen berries: Don’t defrost them first—use them straight from the freezer.
Vitamin
The data proven is an estimate supplied by a web based vitamin calculator. It shouldn’t be thought-about an alternative to an expert nutritionist’s recommendation. See our full vitamin disclosure right here.
