Grain-Free Blueberry Muffins

Oh, look – it’s that time again!

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I’ve been sitting on this recipe for sometime, but over the course of the last week or two I haven’t really cooked anything that can be made ahead (although, ironically, I am today (for reasons I’ll go into later)).  So I decided to pull this out of my cookbook files and post it.

Because?  These are really, really, REALLY good; very moist, with a tender crumb.  They also keep very well, covered, in the refrigerator and make a great on-the-go breakfast when coupled with a hard-boiled egg or a piece of good quality sausage.  Each muffin also comes in at 8 grams of carbohydrates (and 2 grams of fiber) so they definitely belong in the “low carb” category.  And because they are made with almond flour and minimal sugar, they are quite filling (and somewhat higher in calories than a traditional blueberry muffin) – one is a perfect serving.

Blueberry Muffins
Grain-Free Blueberry Muffins
Serves: 9
  • 1 1/2 cups almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut sugar
  • 1/4 cup light olive oil
  • 3 large eggs
  • 1 cup fresh blueberries
  1. Preheat the oven to 350 F. Generously grease 9 cups of a one-dozen muffin tin.
  2. In a large bowl, combine the almond flour, salt, coconut sugar and baking soda. In a separate, medium bowl, whisk together the olive oil and eggs. Stir the wet ingredients into the almond flour mixture, beating lightly by hand with a wooden spoon, until thoroughly combined. Gently fold in the blueberries.
  3. Divide the batter equally between the 9 greased muffin cups. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
  4. Allow the muffins to cool for 5 minutes before removing from the pan. Serve warm or at room temperature.
  5. Nutrition (per serving): 196 calories, 15.6g total fat, 62mg cholesterol, 169.8mg sodium, 152.1mg potassium, 8.3g carbohydrates, 2.4g fiber, 5.4g sugar, 2.2g protein.



PLEASE – post recipes with whole, real food ingredients only. Dairy, sprouted grains and legumes and natural sweeteners are allowed, but recipes containing processed or refined ingredients or vegetable oils will be removed.  Don’t forget to link back to this post! Thanks for your cooperation.

15 thoughts on “Grain-Free Blueberry Muffins”

  1. Ok, I’m in today. But my recipe has sugar in it. I assume it can be any kind of sugar, though, so long as it’s superfine. Am I getting kicked out? There’s no flour, and it’s a pie, so I thought maybe I’d try to sneak it passed the guards…

  2. This is really VERY intriguing! Did you get my email about how to replace sugar and oil and stuff? I fear that I’m not sending things to the right email address. I really want your advice, and then I can have more recipes to link with you. Does G-man call you Meema? I LOOOOOVE that. So sweet and Texasy.

    1. No, he does not call me “Meema” – he calls me “HEY – MEEMA!!!!” (Which is usually accompanied by a request for chocolate milk, but we’ll ignore that for the time being.)

      I’ve banished refined sugar in all forms in our house – no regular sugar, no powdered sugar, no Karo syrup. We’ve really cut down our sugar consumption lately (a good thing; we really overindulged in “real food” goodies over the holidays), but my sweeteners of choice are raw honey and pure maple syrup. If I can’t tweak a recipe to work with liquid sweeteners, I’ll use coconut sugar or, more rarely, evaporated cane juice. It’s all still sugar, but has not had what dubious nutrition sugars contain stripped out of them.

      As for oils, vegetable oils are a BIG no-no. If I need a neutral-tasting oil, avocado works well but is *expensive*. I also have melted non-hydrogenated palm oil shortening, but if you’re looking for an oil that is more or less neutral and won’t require you to take a second mortgage on your home, light olive oil works. If you don’t mind a mild coconut flavor to your baked goods, coconut oil is ideal.

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