Gluten-Free Blueberry Muffins With Almond Flour Recipe

Name: Gluten-Free Blueberry Muffins With Almond Flour
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Whisk together:; 1 1/3 cups almond meal; 1 cup sorghum (or brown rice flour, if desired); 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; 1/2 teaspoon Gluten Free Vanilla extract; Beat in:; 1 1/3 cups organic light brown sugar; 2 tablespoons light olive oil or vegetable oil; 1 egg; 1/4 cup plain yogurt (Greek); 1/2 cup warm water, more as needed, up to 3/4 cup; 1/2 of lemon, fresh juice

Servings: persons

Whisk together:
1 1/3 cups almond meal
1 cup sorghum (or brown rice flour, if desired)
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
1/2 teaspoon Gluten Free Vanilla extract
Beat in:
1 1/3 cups organic light brown sugar
2 tablespoons light olive oil or vegetable oil
1 egg
1/4 cup plain yogurt (Greek)
1/2 cup warm water, more as needed, up to 3/4 cup
1/2 of lemon, fresh juice

1
Beat the batter until it is smooth, like a slightly thickened cake batter.
2
Add in: 1 pint fresh blueberries, washed and patted dry.
3
Stir gently and briefly.
4
Preheat the oven to 375u00b0F. Line a 12-muffin tin with paper liners.
5
Plop the blueberry muffin batter into the twelve lined cups. Bake in the center of a preheated oven for 23 to 25 minutes, until golden and firm to the touch.
6
A wooden pick inserted into the center should emerge clean. Cool the muffin pan on a wire rack for five minutes.
7
Divine warm. Wrap and freeze leftovers for future breakfast treats.
8
Makes a baker's dozen.

882

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Whisk together:, 1 1/3 cups almond meal, 1 cup sorghum (or brown rice flour, if desired), 1/2 cup tapioca starch or potato starch (not potato flour!), and more.

Yes, Gluten-Free Blueberry Muffins With Almond Flour falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Blueberry Muffins With Almond Flour

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