Gluten Free Almond Blueberry Muffins

Gluten Free Almond Blueberry Muffins

Post
Subscribe

Posted 2012-10-25 by Amy Bfollow
Everyone has heard of gluten free food these days. People are becoming more and more aware of gluten intolerance and that's a very good thing as gluten intolerance can cause fatigue, illness and allergies that go undiagnosed.

Being gluten intolerant myself, I know life can feel pretty frustrating at times. No, I can't eat that delicious piece of birthday cake a colleague offers me, or eat a quick plate of pasta at lunch. I always have to take time to prepare my meals and if I'm eating out make sure to ask if the sauces have gluten in them.

I think what I've missed the most is muffins. Delicious mouth watering blueberry muffins are something I always indulged in before I was diagnosed with gluten intolerance.

I've come up with a gluten free recipe for almond blueberry muffins that are so divine and easy to make that even if you aren't gluten free you'll want to make these.

You need to start with almond flour which you can find at your local grocery store or natural foods store. I buy a large bag of almond flour at About Life in Rozelle. Almond flour is a healthy substitute for wheat flour; using almond flour is like eating whole almonds which are good for lowering cholesterol.


Ingredients: (makes 6 large muffins)

Preheat the oven to 190C (375F)

2 1/2 cups almond meal
1/2 cup of frozen blueberries
1/4 cup natural yogurt
1/2 cup honey (to taste, I use less because I don't like it too sweet)
1/2 teaspoon baking soda
1/8 teaspoon of salt
3 eggs

Method

1. Grease muffin tins with stick of butter.

2. Place the almond meal in a bowl.

3. Mix in the eggs and honey stirring thoroughly.

4. Add the yogurt, baking soda and salt to bring to a muffin batter consistency. (Can mix by hand or with a blender)

5. Stir in the frozen blueberries until they are coated with the batter.

6. Spoon the batter into the muffin tins filling it to the top.

7. Bake at 190 C (375 F) for about 15-20 minutes or until muffins spring back when pressed.

8. Let cool before taking out of muffin tin. Store in an airtight container to enjoy for breakfast or a snack for 2-3 days.


The delicious smell of blueberry muffins will permeate your kitchen and you are left with a healthy gluten free snack you can enjoy without guilt. My husband approves every time I make them.



#baking
#food_wine
%wneverywhere
91180 - 2023-06-11 08:34:47

Tags

Music
Free
Arts_culture
Film_tv_reviews
Outdoor
Random
Nightlife
Family_friendly
Festivals
Community
Food_drink
Fundraisers
Educational
Holiday
Markets
Copyright 2024 OatLabs ABN 18113479226