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Gluten-Free Blueberry Muffins
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Brief Description
Blueberry muffins made with almond flour and olive oil.
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Main Ingredient
blueberries
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Category: Quick Breads
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Cuisine: Southern
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Prep Time: 15 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: May 17, 2015
Number of Servings:
Ingredients:
- 2 cups - almond flour
- 1/4 cups - sugar
- 1 teaspoons - baking soda
- 1/2 teaspoons - salt
- 1/2 teaspoons - ground cinnamon
- 2 - large eggs
- 2 tablespoons - extra-virgin olive oil
- 1 teaspoons - vanilla extract
- 2 tablespoons - plain yogurt
- 1 cups - blueberries
Directions:
Preheat oven to 425 degrees F.
Grease 8 cups of a standard muffin pan with a little extra-virgin olive oil or cooking spray or use muffin liners.
In a large bowl, stir together the flour, sugar, baking soda, salt, and cinnamon.
In a small bowl, combine the eggs, olive oil, vanilla extract, and yogurt.
Then stir wet ingredients into dry ingredients. Use a rubber spatula to carefully fold blueberries into the batter.
Spoon batter into muffin pan, filling each cup to just below the brim.
Bake 5 minutes, then decrease heat to 350 degrees F and continue to cook until tops of muffins are lightly golden and dry to the touch, about 15-20 minutes more.
Transfer muffins to a rack to cool.
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