I have tried various paleo recipes for blueberry muffins. I wasn't too happy with any of the ones I found. You would think there is no great science to baking a 'grain-free' 'dairy-free' blueberry muffin... Yet, there is.
All the recipes I came across had practically identical ingredients; still the outcome was not convincing.
It took some experimenting to realise the ingredients suggested were actually fine, but there always something preventing the perfect outcome: either the heat of the oven, the cooking time, the way the different ingredients were put together or the amount of eggs....
Anyway, I am ready to share the muffins that made my day! I hope they make yours!
What you need
•muffin tray
•6 muffin liners
Ingredients
(makes 6 muffins)
•200 g almond flour
•4 medium size/large organic eggs
(if your eggs are small, use 5)
•1/2 tsp baking soda
•1 tsp apple cider vinegar
•200 g organic blueberries, washed
•1/2 tsp of vanilla extract
•1/3 cup of agave nectar
Instructions
•preheat the oven to 165°C
•in a medium sized bowl, mix the dry ingredients
•in another mixing bowl, combine the wet ingredients
•now pour and mix wet ingredients into dry ingredients
•fold the blackberries into the mix, gently (preferably with a rubber spoon)
•line the muffing baking tray with muffin liners
•scoop the batter and divide evenly into the muffin tray
•bake for 30 min. until golden brown
