Sunday, May 4, 2014

Lemon Blueberry Muffins

6tbs butter or coconut oil
1/2 tsp baking powder
1/2 tbs arrowroot powder
2 1/2 cups blanched almond flour
1 cup frozen organic blueberries, rinsed
Juice of 1/2 a lemon or 1/4 cup of lemon juice 
1/4 cup of local honey 
1/2 tsp cardamom
1/2 tsp nutmeg
2 pastured eggs 
1 tsp vanilla extract

Combine all ingredients except blueberries in a kitchenaid mixer. (You can use a large bowl and a hand beater if you don't have a kitchenaid mixer. I don't know how I would survive without mine!)
Once ingredients are well combined, add the blueberries and fold in with a spatula. Transfer to 12 silicon lined muffin tins and bake at 350 for 20-25 min until lightly browned. The fork test doesn't work well with almond flour so check to make sure the inside is cooked thoroughly. If you're short on arrowroot powder try 1tbs coconut flour. These are very filling so they serve about 8 normal people or 3 ironmen. 

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