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

  • 2 Tbsp lemon juice

  • 2-3 lemons, zested

  • 1 C non-dairy milk

  • heaping 3/4 C + 2 Tbsp granulated sugar (I used a mixture of xylitol and coconut sugar)

  • 2 C almond flour, sifted

  • 1 1/3 C tapioca starch/flour

  • 2/3 C coconut flour

  • 4 tsp baking powder

  • 1 tsp salt

  • 24 oz fresh or frozen blueberries (not watery)

  • 1 C grassfed butter or palm shortening

  • 6 large eggs (room temperature)

  • 2 tsp pure vanilla extract

directions

  1. Preheat oven to 350 degrees .

  2. Line muffin tin to hold 24 muffins with muffin cups or coat with oil .

  3. Mix lemon juice into the milk, set aside .

  4. In a small bowl, mix lemon zest with the 2 tbsp sugar. Do this with your fingers. Set aside.

  5. In a medium mixing bowl, mix together the flours, baking powder, and salt.

  6. 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.

  7. Turn mixer to low and add your eggs 1 at a time till fully incorporated, then add vanilla and mix again briefly.

  8. 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).

  9. 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.

  10. Top the batter with the lemon zest sugar mixture.

  11. Bake for 30-40 min or til muffins are cooked through (toothpick inserted should come out clean).

  12. Cool for 5 min before eating! Best eaten warm.

© 2017 Libbie Spielmann

...for more information...