Want to know a secret? I’m a little obsessed with muffins. My parents used to buy that ginormous pack of individually wrapped muffins, you know the ones, the blueberry, chocolate chocolate chip, banana nut……sigh……so every since, I have been a lover of muffins. Guess what though? Those muffins are terrible for you….they have corn starch and bleached white flour and about a hundred other things you can hardly pronounce. When did muffins get so complicated? You’ll see that my previous post was of banana nut muffins. Oohlala!! But just to defend myself, I made these a while back, I just haven’t had time to post them.
Blueberry muffins are classic. There’s not much you have to do to them. The only thing that can make them better? Being sugar free, but just as good!! Well we’ve done it. We have done….it.
1 cup of almond butter
1 cup of almond flour
1.25 tbsp liquid stevia
1/3 cup melted butter (grass fed or coconut oil)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 cup frozen or fresh blueberries
*optional sprinkle of nuts and cinnamon to tops
Preheat oven to 350º and line a muffin tin with liners. Mix dry ingredients, then wet (leaving the blueberries for later) in separate bowls, fold the dry into the wet until just wet and add the blueberries giving just a few turns with the spatula. Fill each liner about 1/2-2/3 full and bake for 15-20 minutes until the tops are puffed and the middles are cooked.