Blueberry Muffins – 5 ingredients (vegetarian / gluten free)

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These blueberry muffins are delicious and packed with nutrients.. and very important: Easy to Make!!

They make a great breakfast or afternoon snack and kids will love them too. You can make your own varieties adding seasonal fresh fruits, dried fruits or chocolate chips. Today I am using blueberries -> local + in season 🙂

Yield: 20 muffins (two inch base)
Prepping time: 10′
Cooking time: 20′

Ingredients:
3 cups almond meal (or ground almonds)
6 whole eggs
3/4 cups maple sugar
2 teaspoons almond extract
1 cup fresh blueberries
Other items needed:
20 baking paper cups (or muffin tins)
Mixer or blender
Spatula
Measuring cups
Measuring spoons

Procedure
Pre-heat oven at 350 F
Mix all ingredients except the blueberries in the blender, blend for 5 minutes.
Fill cups to about 2/3 capacity.
Top with 5-7 blueberries to each cup.
Bake for 20 mins or until golden brown and wooden pick inserted in the center comes clear.
Remove from oven and let cool for 15 minutes.
Enjoy!

Notes:
*Given that we are not using any additional leavening (just the eggs) the muffins will rise only a little bit, yet consistency will be spongy and moist.
*I have also adapted this recipe to make savory almond muffins and they came out delicious. Recipe coming soon..
I would love to hear your thoughts, please leave me a comment below! 🙂
*Recipe adapted from the Natural Gourmet Institute.