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"Best Gluten Free Blueberry Muffins," by Kate Towell

Tasty gluten free blueberry muffins are great for breakfast or an on-the-go snack. Photo courtesy of Kate Towell.
Tasty gluten free blueberry muffins are great for breakfast or an on-the-go snack. Photo courtesy of Kate Towell.

The following article is being reproduced with permission of its author, Kate Towell. Kate is a holistic wellness counselor who supports individuals to create the balanced, vibrant life they imagine.

One of my main intentions of 2016 was to go gluten-free for good. I have been almost 100% compliant and believe me my body lets me know when I slip.

I have been experimenting with gluten-free baking and the results have been variable. But these gluten free blueberry muffins are legit. So tasty and are great for breakfast or an on-the-go snack.

Ingredients

  • 2 cups almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cardamon
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1/4 cup melted ghee
  • 1/3 cup grade b maple syrup
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cup blueberries

Directions

  • Preheat oven 350 degrees and line muffin tins.
  • In a large bowl, whisk together all dry ingredients. In another bowl combine the wet ingredients, then mix well into the dry bowl.
  • Fold in the blueberries.
  • Divide between the cups, top with pumpkin seeds and bake for 25-30 minutes.

Enjoy!

Kate

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