Gluten Free Blueberry Muffins
Servings: 9 small muffins
I've tried SO MANY recipes for gluten free muffins and my kids pull their noses at all of them - until I tried this one! It's rather tweaked from the original to include ingredients I always have handy (and which we sell at Mother City Fish).
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Ingredients
- 2 eggs
- ¼ cup Buttanutt Cinnamon Macadamia Butter
- 1 Tbsp Buttanutt almond milk
- ¼ cup NOMU SWEETLY sugar substitute
- 1 tsp NOMU vanilla extract
- ½ Tbsp lemon juice
- 160 ml almond flour
- ½ tsp bicarbonate of soda
- ¼ tsp sea salt
- ½ cup blueberries
- a few extra blueberries for topping
Instructions
- Preheat your oven to 165C and line your muffin tins with baking paper. I made my own liners, as the regular cupcake liners get completely stuck to the muffins! The baking paper liners come away beautifully - definitely recommended. To make liners: Cut out roughly 15x15cm square of baking paper and then shape them with a measuring cup. They'll pop up, but once you add the batter mix they'll weight down.
- In a large mixing bowl, whisk together the eggs, almond butter, milk, sugar substitute, vanilla extract and lemon juice.
- Mix in the almond flour, baking soda, and salt and mix well with a wooden spoon (don’t over-mix).
- Fold in most of the blueberries, then spoon the batter into the muffin liners to make 9 muffins (I make mine quite small). Add the remaining blueberries to the top of the batter (I didn't have enough, so this batch isn't so pretty!).
- Bake in the preheated oven for 18-20 minutes or until the tops are browning and a toothpick inserted near the center of one comes out clean. Allow to cool in the pan for 5 minutes, then transfer to wire racks to cool completely.
- These muffins will keep nicely for 2 days our of the fridge. They'll last longer if you keep them in the fridge - or you can even freeze them.