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Blueberry Muffins

Reviewed by Health Coach Carli Webb, MS

Recipe source: Rhian’s Recipes, Yields 12 Servings, Serving Size: 1 Muffin
Low Carb, Vegetarian

  • Almond meal (1 1⁄4 cup)
  • Almond milk (unsweetened)(4⁄5 cup)
  • Baking powder (2 heaped tsp)
  • Baking soda (1⁄4 tsp)
  • Blueberries (fresh)(1 cup)
  • Coconut oil (1⁄4 cup)
  • GF flour (1 1⁄4 cup)
  • Lemon juice (2 TBS)
  • Maple syrup (8 TBS)
  • Vanilla extract (1 tsp)

  1. Preheat oven to 350°F.
  2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.
  3. Once melted, add the almond milk to the same bowl along with the lemon juice, maple syrup, vanilla, a pinch of salt, and almond meal.
  4. Sift in the GF flour, baking powder, and baking soda.
  5. Mix well, adding a tiny splash more milk if it’s looking too dry.
  6. Add the fresh blueberries and fold in gently, making sure not to crush them.
  7. Transfer the mixture to a muffin tin.
  8. Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
  9. Tastes best when fresh, but keeps covered in the fridge for up to a few days.