Monday, September 24, 2007

Gluten Free Blueberry Muffins



  • 2 Eggs
  • 2 Egg Whites
  • 1/4 cup pure maple syrup
  • 2 cups Almond Flour
  • 1/2 tsp plus one pinch baking powder (check date, make sure it's fresh)
  •  two dashes of salt
  • 1 Tbsp. Apple Cider Vinegar (I used Braggs, it's definitely the best)
  • 1 and 1/4 Tsp Vanilla Extract
  • 2 Tbsp canola oil 
  • 1/8 tsp. of  your favorite baking spice (I used a premade mixture of 2 kinds of cinnamon, anise seed, allspice, mace and cardamon)
  • 1/8 tsp. of grated orange zest
  • 1 Cup Blueberries (I used the large ones, a mixture of large duke, bluecrop and bluejay)
  • Directions:
    Pre-heat oven to 350 F. and spray muffin with with non stick spray.

    Place all ingredients, excluding blueberries, in a food processor or blender and pulse until smooth, stirring occasionally and scraping down the sides between pulses (about 20-30 seconds total)

    Once completely mixed, fold in blueberries which you have first tossed in a teaspoon or so of almond flour so the juice doesn't turn the batter too purple. Sprinkle muffins with a tiny bit of sugar and bake for 25 minutes, just until the edges are barely turning brown.  Cool on a wire rack. Makes 9 large, or 12 medium sized muffins.

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