These muffins are gluten free, refined sugar free, and packed full of flavor. Muffins don’t need to be loaded with sugar to taste good. The amount of maple syrup combined with the Wild blueberries adds plenty of sweetness. I don’t recommend omitting the maple syrup completely, as the liquid helps bind the dry ingredients together. Wild blueberries are the preferred type of blueberries for this recipe, check the freezer section of your local grocery store (Trader Joe’s and Target sells them too). Wild blueberries are much smaller than regular blueberries, but packed full of nutrients. Compared to regular blueberries, Wild Blueberries which are well known in Maine, contain more: fiber, antioxidants, especially Anthocyanins (this gives the blue pigment that is a type of antioxidant), and flavor.
Top with hemp seeds aka “sprinkles” or make them extra festive and use hemp seeds and actual sprinkles. My favorite hemp hearts aka hemp seeds are Evo Hempseeds. This company is small but mighty and grown in the US. You can order online and use code Tabletalkwithcarmen or this direct link to save 20% off on your next order. Once opened, it’s best to store hemp seeds in the fridge or freezer.
My favorite Almond Flour is Bob’s Redmill. I order through Thrive Market or our monthly co op bulk food order with Azure Standard.
Hope you enjoy these muffins as much as my family does. Best to store in the fridge and consume within a week. To save for later, store in a freezer safe bag.
Ingredients
- 2 cups Almond Flour
- 1/4 tsp ginger
- 1 tsp Cinnamon
- 1/4 tsp ground cardamom
- 1 TBSP ground flaxseeds
- 2 tsp poppy seeds
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1 Lemon zested and juiced
- 1 tsp Vanilla extract
- 1/4 cup maple syrup
- 2 eggs
- 1/4 cup melted butter or ghee
- 1 cup [wild] blueberries frozen or fresh
- Top with sprinkled hemp seeds or pumpkin seeds
Instructions
- Pre heat oven to 350° Line muffin pan with liners (paper or silicone).
- Mix dry ingredients together. Add wet ingredients (except for blueberries). Mix together. Gently fold in blueberries.
- Fill muffin holders. Bake for 25-30 mins
