Gluten-Free Blueberry Muffins - Almond Flour
Tender almond flour muffins bursting with fresh blueberries.
Gluten-Free Blueberry Muffin Recipe with Almond FlourOriginally published July 2010.
I used Bob's Red Mill Almond Flour in this new muffin recipe. Finely ground almonds create a delicate, soft gluten-free flour that is light and subtly sweet.
Preheat the oven to 375ºF. Line a 12-muffin tin with paper liners.
1 1/3 cups almond meal
1 cup sorghum flour or certified GF oat flour
1/2 cup tapioca starch or potato starch (not potato flour)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon xanthan gum
2 teaspoons Bourbon vanilla extract
1 1/3 cups organic light brown sugar
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy
1/2 cup warm water, more as needed, up to 3/4 cup
1 teaspoon fresh lemon juice
Beat the batter until it is smooth, like a slightly thickened cake batter. I found this batter a bit thinner than I'm used to (I haven't baked with almond flour in several years).
1 pint fresh blueberries, washed and patted dry
Stir gently and briefly.
Plop the blueberry muffin batter into the twelve lined cups. You'll probably have some xtra- for a baker's dozen. We made tiny mini-muffins with our extra better. Too cute.
Bake in the center of a preheated oven for 23 to 25 minutes, until golden and firm to the touch. A wooden pick inserted into the center should emerge clean.
Cool the muffin pan on a wire rack for five minutes. Gently pop the muffins out to continue cooling on the rack (don't cool them in the hot pan- they'll get soggy).
If by some chance, Babycakes, your muffins are soggy or slightly underdone-- due to unforeseen oven temperature variations-- place them back into the warm oven directly on the center rack for five minutes or so.
These are simply divine warm from the oven.
Wrap and freeze cooled muffins for future breakfast treats.
Makes a baker's dozen.
Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
If you prefer using eggs in your gluten-free baking, I recommend using two to three organic free-range eggs in this recipe.
*As always, follow your own doctor's medical advice regarding food allergies. Consult with her/him before even contemplating a food challenge- and obviously do not attempt a food challenge without medical advice and supervision.