This is the time of year that I seem to be stuck on all things lemon, blueberry, zucchini etc - and this post will be no different. I am chuckling to myself as I share this recipe, knowing that I currently have two pints of beautiful blueberries waiting to be baked into a new concoction. And who knows - I may just eat them as is or roast them with some fresh strawberries. Yep - that's it! With Memorial Day weekend around the corner, roasting the berries will be the perfect treat to spoon over homemade strawberry "coconut" ice cream. Yum! The ice cream is already in the freezer so the hard part is done! Recipes to follow soon - once I get it all made and take some photos..... :)
But back to the task at hand - these delicious muffins. And they truly are just that - DELICIOUS!
And let me just add, I love this cookbook, especially because the quantities are given in regular measurements and grams. With the different and sometimes challenging textures of almond and coconut flours, using a gram measurement makes me feel much more confident in my final result. I will share both measurements, but I strongly suggest you use the gram measurement, especially for the dry ingredients. It is SO easy and much more accurate. End of lecture! :)
Looks so simple and unassuming from the outside....
but inside it hides so much goodness!
Blueberry Lemon Muffins
adapted from Every Last Crumb by Brittany Angell
180 g.(1 1/2 c.) finely milled almond flour
132 g.(3/4 c.) sweet potato flour (can sub with potato flour, but the sweet potato contains a resistant starch that is better for the body)
1 t. baking powder
1/2 t. sea salt
174 g. (about 1 1/2 c plus 1 1/2 T.) of maple or coconut sugar - I used both for added flavor so 87 g. maple sugar and 87 g. coconut sugar
60 g. (about 1/3 c.) melted coconut oil (melt first and then measure)
4 eggs
grated zest of 1 lemon (2 T.)
1 T. vanilla extract
1 t. fresh lemon juice
1 1/2 c. fresh blueberries
Preheat the oven to 350. Line a muffin pan with parchment liners. Set aside.
In a medium bowl, combine the almond flour, sweet potato flour, baking powder and salt and whisk until well blended. Add the remaining ingredients (except the blueberries) and stir well to combine.
Gently fold in the blueberries.
Fill the muffin cups about 3/4 full and bake for about 30 minutes or until a toothpick inserted in the center comes clean.
Cool on a wire rack. They will keep in a sealed container on the counter for 1-2 days, or place in the refrigerator for a few days or the freezer for longer storage.
These were a hit with all of the neighbors!
Look at that blueberry vein running through the center of the muffin -
Blueberry Gold!
And this is just sheer blueberry overload!
Fruit indulgence is NEVER a bad thing. So good!
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