Gluten Free Blueberry Almond Muffins
Light Fluffy Grain Free Muffins
Hello friends,
Let’s be real with each other for a second. We all secretly want to eat cake for breakfast. Right?
Tell me I’m not alone here.
While my hedonistic tendancies can think of many reasons to eat actual cake for breakfast. (I had to trim the top to make it flat, professional hazard. It’s got fruit in it. Carrot cake is nearly salad right?) Sometimes I am looking for something that FEELS like cake but has a bit more nutritional heft.
Here it is.
A few extra muffin recipes for you:
This lovely almond flour based muffin is fluffy and puffy but won’t leave you starving an hour later. I whipped this up with blueberries that were looking just past their prime in my fridge, but you could use frozen. I’d also LOVE to try this recipe with frozen cherries.
The lemon and almond extract are a beautiful flavor, but if you aren’t a fan of the almond extract vanilla would be wonderful.
I included tapioca flour with the almond here because it really keeps the muffins light and fluffy, I do hate a doorstop muffin.
The simple technique of starting with a really high temperature and then turning down the oven gives you a blast of rise right at the start creating the tall muffin “crown.”
Happy Baking,
Rachel
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Do you REALLY want cake? Ok, here it is!
Gluten Free Blueberry Almond Muffins
12 servings