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Gluten-Free Blueberry Muffin Recipe With Almond Flour

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Gluten-Free Blueberry Muffin Recipe With Almond Flour

Ingredients

  • 1 pint fresh blueberries, washed and patted dry
  • 1 1/3 cups almond meal
  • 1 cup sorghum (or brown rice flour, if desired)
  • 1/2 cup tapioca starch or potato starch
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon authentic foods vanilla powder
  • 1 1/3 cups organic light brown sugar
  • 2 tablespoons light olive oil
  • 1 tablespoon ener-g egg replacer whisked with 1/4 cup warm water till frothy
  • 1/2 cup warm water, more as needed, up to 3/4 cup
  • 1 teaspoon fresh lemon juice
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