Who says gluten-free baked goods can’t be perfectly tender and moist? Buttery ghee and delicate almond flour team up to make a blueberry muffin that will have your family and friends begging for more.
Yield: 12 muffins
Active Time: 8 minutes
Total Time: 35 minutes
2 cups almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
2 organic large eggs
1/4 cup melted ghee
1/3 cup raw honey
1 1/2 teaspoons Madagascar vanilla extract
1 1/4 cup blueberries
Pumpkin seeds and a few extra blueberries for thetop
If You Care Baking Cups
Preheat the oven to 350 degrees and line a muffin pan with baking cups.
In a large bowl, whisk together the dry ingredients, taking care to break up any large clumps of flour.
In a medium sized bowl, whisk together the wet ingredients, then gently but thoroughly combine the wet ingredients into the dry. Fold in the blueberries.
Divide the batter between the 12 muffin molds, filling each three quarters of the way. Sprinkle additional pumpkin seeds and a couple extra blueberries on top. Bake for 25 to 30 minutes, or until tops are a deep golden brown.
Photo credit: Paul Delmont
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