BULGE-FREE BLUEBERRY MUFFINS
STEPS: WHISK, MIX, TOP, BAKE! / Makes 12 muffins
These grain-free muffins don’t bear any resemblance to the sugar- and gluten-filled monster-sized versions of my youth. They are light, fluffy, and massively flavorful, with a heavenly cinnamon topping. Even my husband, Seth (who wishes we had gluten at home), devours them! Keep a batch in the freezer — lifesaver.
Tools: 12-cup muffin pan, paper liners (if using)
Ingredients:
DRY INGREDIENTS
· 2 cups almond flour
· 2 tablespoons hemp seeds
· 1 teaspoon baking soda
· 1/2 teaspoon ground cinnamon
· 1/4 teaspoon salt
WET INGREDIENTS
· 1/4 cup olive oil
· 1/4 cup maple syrup
· 1/4 cup dark brown sugar
· 3 large eggs
· 2 teaspoons vanilla extract
· 11/2 cups fresh blueberries
CINNAMON TOPPING
· 1/3 cup almond flour
· 1/4 cup dark brown sugar
· 1 teaspoon ground cinnamon
· 2 tablespoons coconut oil
Directions:
1. Preheat the oven to 350°F. Lightly grease the muffin cups with coconut oil. Or use paper liners if possible.
2. In a large mixing bowl, whisk together the dry ingredients.
3. Add the oil, syrup, brown sugar, eggs, and vanilla to the dry ingredients, and mix well. Fold in the blueberries.
4. Make the cinnamon topping: Mix the almond flour, brown sugar, cinnamon, and oil in a small bowl.
5. Pour the batter into the prepared muffin cups, dividing evenly and filling each about 3/4 full. The muffins will rise, so it’s important to leave room at the top or they love to overflow! Sprinkle the muffins with the topping.
6. Bake for 18 to 20 minutes, or until they’re set and lightly golden. Check them every 5 minutes toward the end (through the oven window) to ensure that they don’t burn.
7. Remove the muffins from the oven and allow them to cool for about 10 minutes, or until they are ready to handle and serve. Or cool completely and freeze them in airtight containers or Ziploc freezer bags; they will keep for a few months.
Nealy Fischer is the founder of The Flexible Chef. Throughout her career as a celebrated wellness entrepreneur and yoga teacher, she’s inspired people to live their most extraordinary lives. Her popular cooking videos have attracted a loyal following and her craveable recipes are regularly featured across print and online media. Together with her husband and four kids, she splits her time between Hong Kong, Israel, and Montana.