Grain Free Blueberry Muffins

Grain Free Blueberry Muffin

As we entered the grocery store last week the D-Man’s face lit up when he spotted a display of Organic Blueberries.  “Mommy, can we have these as a treat?”   I know, blueberries are not in season, but one look at his face and I added them to our shopping cart.  I knew the blueberries would more than likely be tasteless, but I took a chance.  I’d much rather the D-Man snack on organic blueberries than the brightly colored, high fructose corn syrup laden Easter candy that was displayed next to the berries.  In case you’re wondering, the D-Man didn’t ask if we could purchase the candy, he knew the answer once he read the ingredients label on the package.  He simply said “YUK”, like only an 8 year old boy can do, and put the package back on the display.  Teaching your children to read labels is a double edged sword.  The positive; you are empowering your child to make healthy and safe decisions about food.  The negative; the D-Man typically asks if I can re-create that item without the offending ingredients, but then again, is that really a negative?

When we arrived home we washed and tasted a few of the blueberries and I could see the disappointment on my sons face….They were rather tasteless.  The D-Man suggested that we use the rest of the berries to make Grain Free Blueberry Muffins, and that is precisely what we did.  The muffin produced is dense, flavorful, full of protein, and we were able to make good use of the bland organic blueberries.

I don’t want to leave out my friends with nut allergies so I’m including a link for my Coconut Flour Cherry Muffin Recipe.  Simply replace the cherries with organic blueberries (fresh or frozen).  If you’d like a topping, sprinkle a little Coconut Sugar on the muffin before baking:  http://livingglutenandgrainfree.com/2011/04/11/coconut-flour-cherry-muffins/

Grain Free Blueberry Muffins

Ingredients
1 ¼ Cups of Blanched Almond Flour (plus 3 Tablespoons reserved)
¼ Cup Tapioca Starch or Arrowroot Starch
¼ Cup Coconut or Palm Sugar (plus 2 Tablespoons reserved)
3 Pastured Eggs
¼ Cup melted Pastured Butter or Ghee
1 to 1 ¼ Cups Fresh Organic Blueberries or Organic Frozen Blueberries
½ teaspoon Aluminum Free Baking Soda
½ teaspoon Aluminum Free Baking Powder
½ teaspoon Organic Ground Cinnamon
¼ teaspoon Organic Ground Ginger

Directions
Preheat oven to 350 degrees F.
Grease a muffin tin with butter or coconut oil.
Wash and Dry Fresh Blueberries.
In a small bowl mix the 3 Tablespoons of Almond Flour with the 2 Tablespoons of Coconut Sugar and set aside.
In a large bowl combine the remaining ingredients and blend with a hand mixer until well combined.
Add the blueberries and stir gently to incorporate into the batter.
Spoon the batter into greased muffin tins.
Sprinkle the reserved coconut sugar/almond flour on each muffin, pressing down lightly.
Bake for 25-30 minutes.

NOTE:  The blueberries do have a tendency to sink to the bottom during the baking process.  If a muffin which is bottom heavy in berries is bothersome, gently toss the berries in a bit of Arrowroot flour or Tapioca Starch before adding the berries to the batter.

Breads, Crackers and Muffins, Recipes

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6 responses to Grain Free Blueberry Muffins


  1. That looks really good. Keep up the great work!

  2. Keren

    Though the blueberry – ‘Almond flour’ based muffin recipe looks yummy!!!
    I am a little confused as to why the almond flour is not needing to be pre-soaked before using in baking?
    Due to the phytic acid in it and the damage it can cause.

    Interested in feed back thanks

    • Laura

      Keren, thank you for the comment, and I apologize for the confusion. Yes, all my almond (nut/seed flours) are made from soaked and dehydrated nuts to remove the phytic acid. I have a post on “how to” make what we refer to as “crispy nuts” in my blog, although a bit old, the technique is still the same (except I now have a very large dehydrator). Many of my postings spell this process out, while others, such as the Blueberry Muffins did not call for “crispy nut flour”. Again, I apologize for the confusion, but I assure you that all of my recipes containing nuts and seeds are formulated using organic, raw, soaked, dehydrated and ground nuts and seeds.

  3. Cynthia

    I’m new to the gluten free lifestyle. I also have an increasing list of food sensitivities/intolerances. I’m unable to use nut flours due to tree nut allergy and eggs, dairy and soy due to sensitivities/intolerances. I’ve tried flax seeds and they also didn’t seem to be tolerated so I’m unsure if I can tolerate flax flour. Any suggestions for alternatives? I’m still in the learning curve. Thanks!

    • Laura

      Cynthia, It can be difficult with food allergies/sensitivities. I would try recipes that are coconut flour/coconut milk based, and if you are allergic to eggs use ground chia seed as your binder. A healthy diet of natural, nutrient dense foods is always a good bet. Pastured beef, chicken, wild caught fish, homemade bone broths, organic vegetables and organic fruits would be a good start. You can also use Sunbutter (made from Sunflower Seeds) in many recipes that call for nutbutters. Hope this information helps.

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