It’s the time of year when Shirley, over at Gluten Free Easily hosts an amazing month of muffin recipes, daily prizes, and some pretty huge grand prizes (see below on how to gain entries and win!).
For my offering, I created simple, low sugar blueberry muffin that my kids go nuts for! Since doing all of our healing work, nuts, eggs, and dairy have all been added back onto the rotation. This makes it really easy to make a nutrient dense muffin perfect for a school send off. These are simple, moist, and easily made with any berry or add in, you get to choose your own adventure!
Be sure to visit GFE daily for your chance to win one of the 66+ daily prizes! There are daily winners! Plus, they are 22 bloggers sharing additional muffin recipes, and there are always some creative entries!
Enter the grand prize giveaway via Rafflecopter below. The giveaway includes: ½ gallon of Hidden Springs Vermont organic maple syrup, USA Bakeware 12-cup muffin pan, Kettle & Fire bone broth (thanks to the folks at Kettle & Fire!), 5-lb bag of Honeyville almond flour, Cuisinart ice cream maker, Paderno World Cuisine vegetable slicer/spiralizer, Crockpot casserole slow cooker, Instant Pot pressure cooker, and, finally—you’re going to love this grand prize sponsored by Blendtec!—Blendtec Designer 625 with Wildside+ jar and Twister jar.
Be sure to sign up for your chance at one of these many grand prizes via the Rafflecopter below and post a comment on each new muffin post for additional entries!
If you need some different muffins, here are a couple to try!!
- ¾ kefir, or ½ cup any yogurt with ¼ cup water
- ½ cup palm sugar, or other granulated sugar PLUS about ¼ cup equivalent stevia to taste (or more sugar)
- ¼ cup butter, coconut oil, or palm shortening
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 1 teaspoon apple cider vinegar or lemon juice
- 1½ cups almond flour
- ½ cup cassava flour (you could also use more almond flour, tapioca, or ¼ cup coconut flour, but it will change the end product)
- ½ cup tapioca flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1½ cup blueberries
- Preheat oven to 350 degrees and grease a 12 muffin tin.
- In the jar of a blender, blend all liquid ingredients until smooth.
- In a large mixing bowl, whisk the dry ingredients (minus the blueberries)
- In a separate bowl, toss the blueberries with a couple of tablespoons of the flour mixture until they are evenly coated (this helps them float in the batter as opposed to sinking).
- Fold the liquid into the dry just until mixed. ***Take stock of the batter. With different brands of almond flour and cassava flour out there, there CAN be variability in liquids absorbed. If it seems overly thin, then add a bit of any of the above flours until a typical muffin/cake batter is achieved.
- Then gently fold in the blueberries.
- Distribute batter to muffin cups, filling ⅔ of the way.
- Bake for 20-25 minutes until the tops are set. ***if you are using frozen blueberries, this will effect the final cooking time, more like 25 minutes instead of 20!