Friday, February 7, 2014

Blueberry Muffins



{seconds, already?}

Martha inspired these muffins with this Hearty Blueberry Muffins recipe. Someone in the comments left a note about using almond flour and lemon zest and they were the perfect adjustments, but I did have to fiddle around with upping the moisture content since almond flour absorbs so much liquid. We've made these quite a few times in the last couple weeks, much to the kids' delight.

Blueberry Muffins
1 1/4 cup soft whole-wheat flour
1/2 cup almond flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
3 tablespoons honey
1 cup plain yogurt
1/4 cup coconut oil, melted
2 large eggs, beaten
1 tablespoon lemon zest (one lemon)
1 teaspoon vanilla
1 1/2 cups blueberries
  • Preheat oven to 350 degrees.
  • Whisk together the dry ingredients and zest in a large mixing bowl.
  • Melt the coconut oil, add the the yogurt, eggs, and vanilla. Beat together.
  • Add the liquid to the dry. Add the blueberries.
  • Divide into 12 muffin cups and bake for 20-25 minutes (I find it takes longer when I use large, frozen blueberries.)

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