Last updated on January 31st, 2023 at 03:21 pm
I have never really loved any form of store-bought blueberry muffins. They always tasted super moist with the chemical aftertaste of something that doesn’t resemble deliciously real blueberries – so I always just avoided it.
Then one day I had an abundance of blueberries and decided well let’s see what a blueberry muffin actually using blueberries taste like (for the record most store-bought muffins don’t even contain blueberries.)
The end result was amazing – I have been converted to loving homemade blueberry muffins. They have the perfect texture and taste.
Our favorite way to devour these blueberry muffins is sliced with a generous pat of grass-fed butter and a drizzle of raw honey.
Happy eating.
Blueberry Muffins {Grain-Free}
The most simple, yet delicious homemade blueberry muffins, using real ingredients!
For the streusel: {optional}
- ¼ cup maple sugar
- 3 tbsp grass-fed butter, softened
- ½ tsp ground cinnamon
- ⅛ tsp ground cardamon
- 1 tsp coconut flour
For the batter:
- ½ cup cultured sour cream
- ½ tbsp lemon juice
- 2 cups almond flour
- ½ cup tapioca flour
- 3 tbsp coconut flour
- 1 tbsp grain-free baking powder
- 1 tsp baking soda
- 1 tsp gelatin, grass-fed + unflavored
- ½ tsp sea salt
- ½ cup maple sugar
- ½ tsp almond extract
- 2 large eggs, lightly whisked together
- 6 tbsp grass-fed butter, melted + cooled
- 1 pint fresh blueberries (d)
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Preheat the oven to 350°F and line a muffin pan with muffin cups.
To make the streusel:
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In a small bowl combine the maple sugar, softened butter, cinnamon, cardamom, and coconut flour until a thick paste forms.
To make the batter:
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In a large mixing bowl cream together the eggs, maple sugar, sour cream, almond extract, lemon juice, and cooled butter until combined
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In a separate bowl whisk together the almond flour, tapioca flour, coconut flour, sea salt, baking powder, and gelatin.
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Pour the dry ingredients into the wet ingredients and give it a quick stir to combine. Gently fold in the blueberries.
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Evenly divide the batter between the muffin cups. If you are making the streusel – using your hands, place little bits of the streusel mixture on top of each muffin.
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Bake for 18-20 minutes, or until golden brown on top, and the tester inserted comes out clean.
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Cool for 10 minutes on a cooling rack. Slice and enjoy with a pat of pastured butter, and a drizzle of raw honey.
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