Food & Drink
Breakfast Blueberry Muffins

SweatTheStyle_GlutenFreeMuffin_Food1 Ingredients:
Almond Flour: 2 Cups
Maple Sugar: 1/4 Cup
Baking Soda: 1/2 Tsp
Sea Salt: 1/4 Tsp
Eggs: 2, Beaten
Extra-Virgin Olive Oil: 2 Tbs
Honey: 2 Tbs
Vanilla Extract: 1/2 Tsp
Almond Extract: 1/2 Tsp
Blueberries: 1/2 Cup, Frozen

Instructions:
Preheat oven to 375 F. Prepare a 24 cup mini muffin tin by generously oiling each muffin cup, or line each cup with 2 paper liners to make it easier to remove.

Put the almond flour, maple sugar, baking soda, and salt in a large bowl. Toss with your fingers until completely combined and the mixture is lump free. Put the eggs in a separate bowl. Slowly add the oil and honey while whisking constantly. Add the vanilla and almond extract and whisk until well combined. Pour into the almond flour mixture and fold in with a rubber spatula. Gently fold in the blueberries. Spoon the batter into prepared muffin cups, dividing it evenly among them; the batter should come almost to the top of each cup.

Put the muffin tin on a baking sheet and bake for about 15 minutes until the tops are golden brown and a toothpick comes out clean when inserted in the center. Let cool in the pan on a wire rack. If you didn’t use paper liners, gently run a knife or small offset spatula around the edges of the muffins to help release them.

Makes 24 mini muffins.

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