Recipe: Almond Flour Blueberry Muffins + Cranberry Orange Variation

[runpunkrun]

My quest for the perfect blueberry muffin continues. These almond flour muffins from Gluten-Free Goddess are nice and hefty, but have a tender crumb, and a sweet, whole grain taste that's reminiscent of graham crackers. They're full to the brim with blueberries, and bake up with a beautiful dome and a golden crust.

Ingredients:

1 1/3 cups almond flour (145 g)
1 cup sorghum flour (130 g) or oat flour
1/2 cup tapioca starch (70 g) or potato starch
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon xanthan gum

1 1/3 cups brown sugar, packed (185 g)
2 tablespoons oil (20 g)
2 large eggs
2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1/2 cup liquid, could be milk (any kind!), juice, or water (more as needed, up to 3/4 cup)

2 cups blueberries, fresh (rinsed and patted dry) or frozen (defrosted, rinsed, and drained) ~300 grams

( recipe )

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