When I think of typical bakery muffins, my mind always forms a picture of a fresh-baked, buttery blueberry muffin. I’ve tried only a handful of bakery muffins and although I’ve never tasted one that disappointed me I could never quite get over the insane sugar content. Plus, I’m gluten-free these days and many bakeries around Boise do not offer gluten free options.
But these blueberry muffins…oh heavens! THESE are delicious! Plus, my muffins are low in sugar and gluten-free…they’re even Paleo friendly.
My youngest son (who just turned one) couldn’t even keep his hands off. Although, he was only interested in the blueberry part; blueberries seem to be the only food he’s fond of eating these days.
So, without further introduction, here is my recipe for Almond Flour Blueberry Muffins:
Recipe makes 8 muffins
*May substitute any granulated sugar or sweetener for monkfruit. Honey or maple syrup should work as well, but the muffin texture may vary slightly.