Blueberry Muffins, Moist & Fluffy

Servings: 24 Muffins
Prep Time: 1 Hour
Cook Time: 30 Minutes
When I make healthier versions of baked goods, I look at the methods used in standard recipes and copy those techniques as much as I can. Of course, using flours with very different properties from wheat flour I can't completely use the same proportions & techniques. Figuring out the right alterations while still sticking to the standard principals will usually result in a product with a much better consistency This is how I created these muffins. The final product was truly delicious - light and fluffy while remaining nutrient dense. The lemon zest sugar topping also elevated the flavor so much, so don't skip it!
ingredients
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2 Tbsp lemon juice
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2-3 lemons, zested
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1 C non-dairy milk
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heaping 3/4 C + 2 Tbsp granulated sugar (I used a mixture of xylitol and coconut sugar)
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2 C almond flour, sifted
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1 1/3 C tapioca starch/flour
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2/3 C coconut flour
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4 tsp baking powder
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1 tsp salt
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24 oz fresh or frozen blueberries (not watery)
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1 C grassfed butter or palm shortening
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6 large eggs (room temperature)
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2 tsp pure vanilla extract
directions
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Preheat oven to 350 degrees .
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Line muffin tin to hold 24 muffins with muffin cups or coat with oil .
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Mix lemon juice into the milk, set aside .
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In a small bowl, mix lemon zest with the 2 tbsp sugar. Do this with your fingers. Set aside.
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In a medium mixing bowl, mix together the flours, baking powder, and salt.
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In the bowl of an electric mixer fitted with a paddle attchment, cream together the butter/shortening and remainder of the sugar on medium speed til fluffy, about 2-3 min.
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Turn mixer to low and add your eggs 1 at a time till fully incorporated, then add vanilla and mix again briefly.
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With mixer still on low, add 1/3 of the flour mixture, then 1/2 the lemon milk, then 1/2 of the remaining flour mixture, then the rest of the lemon milk, then the rest of the flour mixture. Mix until just combined (don't over mix).
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Remove bowl from mixer, and scrape the sides down with a large spatula. Gently fold in the blueberries (if frozen, rinse with water and drain before adding) and divide the batter between the 24 muffin cups.
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Top the batter with the lemon zest sugar mixture.
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Bake for 30-40 min or til muffins are cooked through (toothpick inserted should come out clean).
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Cool for 5 min before eating! Best eaten warm.