Gluten & Sugar Free Blueberry Muffins
My husband and I – the teens are doing their own thing – are on our second month of gluten and sugar free eating. We’re feeling really good eating this way. These muffins are great! After the first day, I take the leftovers and freeze them. Then we can pull two out as we want and give them a quick reheat in the oven. They are wonderful warm, split in half with pastured butter on top and they are very filling and they’re low carb as well – less then 2 grams per muffin. One is plenty! And my husband was amazed at how good they are. He liked them as well – if not better – then the blueberry muffins we used to make: http://momsforsafefood.net/2010/02/01/organic-blueberry-muffins/
2 cups organic almond meal – we make ours from crispy almonds
2 teaspoons baking powder
¼ teaspoon Celtic or sea salt
½ cup (1 stick) organic/ pastured butter, melted
4 organic/pastured eggs
1/3 cup water
1 cup fresh or frozen organic blueberries
½ tsp. organic lemon zest
1 tsp. organic vanilla extract
Stevia to taste = to 1/3 to ½ cup of sugar.
1) Preheat oven to 350 F.
2) Butter or put muffin cups into a 12 muffin tin.
3) Mix dry ingredients together well.
4) Add wet ingredients and mix thoroughly. You don’t have to worry about overmixing with almond flour/meal
5) Put in muffin tins (about 1/2 to 2/3 full) and bake for about 20 – 25 minutes, until a toothpick comes out clean.
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