Gluten-Free Wild Blueberry Muffins
Gluten-free and paleo friendly blueberry muffins that are tender, fluffy and delicious. Perfect amount of sweetness.
Ingredients
- 1/4 cup sliced almonds, toasted
- 2 tbsp coconut sugar, plus 2/3 cup
- 1 tbsp lemon zest
- 3 Tbsp coconut flour
- 3 cups almond flour 9 ounces
- 1 cup arrowroot flour 4 ounces
- 1/4 tsp cream of tartar
- 1 tsp Himalayan salt
- 1/8 tsp ground nutmeg
- 1 Tbsp lemon juice
- 3 large eggs
- 1/2 cup water
- 3 Tbsp coconut oil melted and cooled
- 1 Tbsp vanila extract
- 1 1/2 tsp baking soda
- 1 1/2 cups wild blueberries 7 1/2 ounces, thawed, drained
Instructions
Crumb topping
- Mix sliced almonds, 2 T. coconut sugar, and lemon zest in small bowl and set aside.
Muffins
- Mix flours, baking soda, cream of tartar, nutmeg, 2/3 cup coconut sugar and salt in medium bowl and set aside
- In blender blend lemon juice, water, eggs, coconut oil and vanilla extract until frothy
- Add dry ingredients from bowl to blender. Blend scraping down sides occasionally until completely blended and smooth.
- Pour batter into bowl and fold in drained wild blueberries
- Preheat oven to 350 degrees. Line muffin tin and or grease.
- Pour batter 3/4 way full in muffin tins. Top with nut mixture
- Bake for 20-25 minutes or until toothpick comes out clean. Cool and Enjoy!
Notes
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