Blueberry Muffins – 5 ingredients (vegetarian / gluten free)


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′

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
Measuring cups
Measuring spoons

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.

*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.