A healthy breakfast to jump start your morning. These gluten free, grain free, refined sugar free muffins are loaded with wild blueberries. Add this healthy treat to your morning routine.
A frequent question that I am asked is whether my family eats all of the recipes you see on my blog. Yes, my family is the best group of taste-testers around because they are brutally honest. That’s a good thing for everyone because if a recipe can’t pass muster with them, then it most likely won’t with you, and that defeats the whole purpose of this blog. The purpose of this blog is to give you options, delicious, gluten free options.
Having said that, I am pretty picky about what I feed to my family, especially when it comes to sweets and carbs. I really try to minimize both. So while you will see plenty of sweet treats on this site, they are meant to be an occasional treat, not a steady diet. Those recipes are simply meant to give you options and choices when you need them.
The recipe that I am sharing with you today is one that I serve to my family regularly. As a mom, it is one of those recipes that I love. It is wholesome and guilt free. I make these muffins when we take round trips, when we camp, or when a crazy week is before us. They are perfect for those times when you need a grab and go.
Let’s look at what these muffins are missing.
- Grains – This recipe is not only gluten free but grain free as well. I’ve opted to use very finely ground almond flour. I prefer to use almond flour that utilizes the entire almond, skin and all.
- Dairy – There is no butter, no milk, no cream, simply no dairy here. Instead, I’ve chosen my favorite go to oil: avocado oil. I love, love, love avocado oil. It is mild and an incredibly healthy option for all of your cooking and baking needs. It is the oil of choice for me and is always in my pantry.
- Refined Sugar – No granulated or brown sugar here. I’ve added a bit of maple syrup and freshly squeezed orange juice to the batter instead of the sugar. They provide a very subtle sweetness. In addition, a generous portion of wild blueberries are added. This recipe is all about allowing those wild blues to shine!
Just a note about wild blueberries. Wild blueberries are far different than the cultivated blueberries that we typically find in our local produce departments. Wild blues are tiny, but despite their small size, they are nutritional powerhouses (even more so than cultivated blues).
I can easily find frozen wild blueberries, but I was just tickled when I stumbled upon a container of fresh ones (that was a first for me). Their taste was superior and has made me want to hunt down more.
Whether you are able to locate fresh wild blueberries or are left to simply snag a bag from the frozen food department, you won’t be disappointed with the results.
Grain Free Blueberry Muffins (Gluten Free, Dairy Free, Refined Sugar Free)
4 tablespoons avocado oil
4 tablespoons pure maple syrup
1/4 cup fresh orange juice (squeezed from 1 orange)
1 teaspoon fresh orange zest
2 & 1/2 cups finely ground whole almond flour
2 teaspoons double acting baking powder
1/4 teaspoon cinnamon
1/4 teaspoon sea salt
1 & 1/2 cups fresh wild blueberries
Preheat the oven to 350 degrees. Line a standard 12 space muffin tin with parchment liners. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, mix together the avocado oil, maple syrup, and eggs until combined.
Slice a fresh orange in half and squeeze enough juice to yield 1/4 cup. Add the juice to the mixing bowl. Using a microplane, zest the orange to yield 1 teaspoon of orange zest. Be careful to only zest the orange part of the skin and not the white pith (which is rather bitter). Add to the bowl.
Add in the almond flour, baking powder, cinnamon, and salt. Mix until well combined.
Fold in the blueberries using a silicone spatula. Try to keep the berries intact.
**Just a note – you may be tempted to simply substitute regular blueberries into this recipe. Please know that regular berries will likely all sink to the bottom of the muffin. Opt for wild blueberries for this recipe.**
Evenly distribute the batter among the 12 muffin liners (filling each approximately 3/4 full).
Bake for 15-18 minutes or until the center of the muffins feel somewhat firm to the touch.
Allow to cool for at least 30 minutes prior to serving.
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