Hey there! After I spent the last 1 1/2 weeks being sick at home, I finally feel like myself again. Boy, let me tell you it was`t fun! Anyway I finally got to use my oven again today. This recipe is a quick one and came together as my daughter and yes, me too wanted to have a little sweet treat. I had blueberries in my fridge and muffins seemed to be a quick fix to our cravings.
I normally try not to use eggs in my baking but if I do like in this recipe then I only use eggs from happy free-range chickens.
These muffins are gluten free and refined sugar free.
Have a lovely evening!
- 150 grams blueberries
- 200 grams ground almonds
- 100 grams corn flour
- 1 tsp ground vanilla
- 2 tsp baking powder
- 120-150 grams coconut sugar, depending how sweet you like it
- 1 tbsp coconut oil
- 1 organic egg from happy chickens
- 200 ml almond milk
Preheat oven to 180°C/350°F and prepare a muffin tray with muffins forms.
In a mixing bowl mix almonds, corn flour, vanilla, baking powder and coconut sugar. Stir in almond milk, coconut oil and the egg. Fold in the blueberries and fill the batter in the prepared muffin forms.
Bake on the middle rack for 15-20 minutes.