Blueberry-Ginger Almond Flour Muffins
I love how food brings people together. In our neighborhood, we have a community cookbook where we share our favorite recipes. My neighbor Laura contributed these Blueberry-Ginger Almond Flour Muffins, and I can’t wait to give them a try!
Packed with wholesome ingredients and a burst of fresh blueberries, these muffins offer a delightful balance of sweetness and spice. Plus, they’re gluten-free and naturally delicious.
Let me know if you give them a whirl!
Ingredients:
- 2 c. almond flour
- 1 Tbsp. ground ginger, plus 1 tsp. (or 4 tsp. minced fresh)
- 1/3 c. honey
- 1 tsp. vanilla extract
- 6 Tbsp. melted butter
- 1/2 tsp. baking soda
- 1 c. fresh blueberries or other mixed fruit
- 1/8 tsp. salt
- 3 eggs
Instructions:
- Preheat oven to 325º.
- Prepare a standard 12 muffin pan with liners or vegetable oil spray.
- In a small bow whisk flour, finer, backing soda and salt.
- In a separate bowl, whisk eggs, honey, vanilla and melted butter.
- Add wet ingredients to dry and combine well.
- Fold in fruit.
- Fill prepared muffin pan and bake in preheated oven until golden brown and toothpick test clean, ~25-30 minutes. Let cool slightly.
Recipe adapted from Milwaukee Journal Sentinel.
