Thursday, April 18, 2013

moist & delicious grain-free blueberry muffins!

When i first started venturing into "healthy" baking, I experimented with whole wheat flour (like this banana bread). since then, I've read {some of} the book wheat belly (helpful summary here) and my eyes were opened to how wheat - whether it be white or whole - is actually detrimental to our health, in a number of ways (stemming from its uncommonly high glycemic index). Yikes.. that was not an easy thing to swallow! since then, i have mostly eliminated if from my diet, with some exceptions here and there of course (um hello, I can never say goodbye to bread or pizza altogether (the real stuff)... although i am excited to use this to make my own GF crust). I'm pretty sure that eliminating it has been the biggest contributor to my losing weight and feeling a million times better (I used to feel tired frequently, esp. late afternoon, plus I would usually wake up with a tummy ache and have frequent bloating issues).

I have since discovered the wonders of almond flour... it makes amazing baked goods (and is super healthy -- win-win)!! In my opinion, it's results are FAR superior to whole wheat flour.. so much more moist and delicate! I started out with the Trader Joe's brand but recently finally splurged on Honeyville's and will never go back. It is freaking amazing. Because it is made with blanched almonds, the texture is far finer and superior to the TJ's brand. And though i know it seems crazy expensive, because it is such a large quantity, it should last you several months. also, if you sign up for their newsletter, you'll get updates about special sales (they actually just finished having a storewide 20% off sale)!

I have been making muffins like crazy lately for the hubs and I for breakfast (we love them and they stay good for a few days). Some of my favorites so far have been raspberry chocolate chip (amazeballs), pumpkin chocolate, and banana chocolate). Finally made one without chocolate, haha. Plan on trying these and these next.


(adapted from this recipe)

Yield: 12 muffins


2 eggs
1/3 cup honey
4 tablespoons melted coconut oil (or pastured butter)
1 teaspoon vanilla
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon lemon zest (from 2-3 lemons)
2 1/2 cups almond flour
1 cup fresh blueberries


  1. Preheat oven to 325°F. Grease muffin pan with coconut oil or butter or use unbleached muffin liners.
  2. In a medium mixing bowl use either a whisk to combine the eggs, honey, coconut oil, vanilla, baking soda, sea salt and lemon zest.
  3. With a spatula, first mix in the almond flour, in batches, and then gently fold  in  and blueberries.
  4. Batter will be very firm so you’ll need to use a spoon to evenly divide the batter amonst the 12 muffin cups. Place 2-3 blueberries on top and press down into the batter…just because it looks pretty!
  5. Bake for 20-25 minutes. Toothpick should come out clean and they should be a nice golden brown. 
This is a recipe I will be coming back to time and time again, for sure. I am craving them as I type this! 


Kelly said...

Yum! These look really good! I will have to try them and do the flax egg substitute and see how they turn out!

Dancing Branflake said...

You have just converted me to almond flour. Wow! These look and sound incredible.

Anna said...

I am obsessed with everything related to almonds, but I have a question: does the flour have a distinctive almond taste? My husband hates nuts :( and that's been keeping me from experimenting with almond flour!

Beth @ The Goad Abode said...

yum! I can't wait to try these :) gotta love blueberry muffins!

Sandy a la Mode said...

mmm this looks SOO good!!

Sandy a la Mode

becca said...

good for you, putting in the time and effort to make your health a priority!
sometimes I don't want to. but these look delicious and not too difficult. thanks for sharing!

Krystal said...

these have perfect ingredients! i'm totally going to have to try, thanks for sharing this :)

Katie N said...

These look SO good! I can't wait to try them out. Thanks for the recipe!


Krystal said...

thanks for your comment on the whole30! i totally went off the wagon last week (my first free week) and felt horrible...that was pretty eye opening. i'm back on it this week just to get some balance back and then will probably stick to it 90% from now!

in regards to Ghee, I live in Luzern in switzerland, and most special ingredients are pretty hard to find, but a store in zurich sells ghee so i had to get it there. If i were you i would try looking at any specialty food stores, high end food stores - I have no idea if supermarkets in the US typically sell it? ordering it online might be a good option - I've also seen some pins on pinterest where people make their own! I don't love the taste of Ghee so use primarily coconut oil for everything. I hope that helps and let me know if you find some! I'd be curious to know where :)

ok this was like a book..byebye!

Isabella Kiss said...

hmm i recently made some blueberry muffins without sugar or dairy in them, but i like the no grain idea as well. looks delicious! :)

Blond Duck said...

I'm so happy I have everything to make these!

Seeking Style said...


xo Jennifer

The Egg said...

these look yummy!

xo the egg out west.

Seeking Style said...

Yummy! I am doing paleo this month so I'll try these!

xo Jennifer

Gaby said...

i love blueberry muffins, i'll have to try these for a grain free version!

Eloise - jazzlipsandtulips said...

so im gluten intolerant, screws with my iron and vital vitamins and basically i turn into the "gluten monster" as my family has dubbed me aha but to the point yes, almond flour is A M A Z I N G but also try chickpea flour and water chestnut flour, AMAZING for biscuits!

Your blog is G R E A T!

x Eloise - Jazzlipsandtulips

Little Tree Vintage said...

these look amazing. i love learning new recipes!

Anne Hill said...

these look yummy! I'm a sucker for anything with blueberry in it

Erika Lee @ A Tiny Rocket said...

Almond flour is amazing and I also learned for baking especially that I like to sift mine so that the texture is more smooth :) I will have to try these muffins out.