Happy Tuesday everyone. If you live in the U.S., I hope you enjoyed your three-day weekend; if you don’t, I hope you had a reasonably pleasant Monday. Ours was lovely, and I took yesterday off from blogging, as well as my “real job.”
It was sorely needed, because this week will be hectic as we prepare for The Young One’s graduation on Sunday; his father, grandmother, Darling Daughter and Oldest Son all arrive on Saturday. Oldest Son will stay through the following Saturday, allowing us to celebrate his 30th birthday Friday, and Darling Daughter will remain another week, flying back to Las Vegas on Father’s Day. I’ll try to keep to some sort of regular blogging schedule for the next two weeks, but I make no promises. I’m not making anything “new” the week that Oldest Son is here, but I’ll try to rerun a couple of “oldies but goodies” if I don’t have anything fresh. Things should be a little calmer the week it’s just Darling Daughter, and since she’s my adventurous eater (and an excellent cook), I”ll probably have something new for you that week.
At any rate, I made this particular recipe on Sunday morning for our brunch. Blueberries were on sale at our natural foods market, and since we were having The G Man for the night Sunday, I bought two half-pints (the boy loves blueberries). Indeed, the majority of one container found its way into his little belly over the course of the 24 or so hours we had him; the other half-pint went into these little gems.
Lemon and blueberry pair naturally, and they are delicious in these moist, tender muffins. They have a light, fruity flavor, and aren’t overly sweet – just scrumptious. Even The Young One ate an entire muffin, and he’s not a blueberry fan at all.
Click photo to enlarge
- 1 1/2 cups almond flour
- 1/4 cup tapioca flour
- 2 tablespoons potato flour
- 2 tablespoons white rice flour
- 1/4 teaspoon kosher sea salt
- 1 teaspoon baking soda
- 1/3 cup coconut sugar
- 3 large eggs, lightly beaten
- 1/3 cup ghee or clarified butter, melted
- the juice and zest of one lemon
- 1/2 pint fresh blueberries
- Preheat the oven to 350 F. Generously grease a one-dozen muffin tin.
- In a large bowl, whisk together the flours, salt, baking soda and coconut sugar. Stir the eggs, ghee, zest and lemon juice into the almond flour mixture, beating lightly by hand with a wooden spoon, until thoroughly combined. Gently fold in the blueberries.
- Divide the batter equally between the greased muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes before removing from the pan. Cool completely before serving.
- Nutrition (per serving): 182 calories, 12.4g total fat, 60.1mg cholesterol, 163.8mg sodium, 147.1mg potassium, 13.3g carbohydrates, 2.3g fiber, 5.6g sugar, 2.1g protein