This post makes me reminisce about blueberry muffins we had when I was younger. My mom may not love that I’m writing this, because most everything else she made was from scratch! I loved when she made the kind from the box with the streusel topping. I’m sure they aren’t very healthy, but they were scrumptious!
Now that I’m older and have to watch what I eat, and can no longer eat gluten, breakfast foods like that are not something that I am able to enjoy. To make matters more complicated (even though I do feel better physically), I am currently eating almost no grains and little to no added sugar. But, my parents gave me the perfect cookbook for Christmas that has solved this problem! AND, the blueberry muffins in the book are amazing!
Against All Grains by Danielle Walker is fantastic! I highly recommend this cookbook, especially if you follow an elimination diet. She has grain-free, dairy-free, and paleo recipes. I have tried two so far: the Southwestern Frittata (I modified it, but used her idea) and these Blueberry Muffins (which I also modified slightly). They were both a success! She also has a blog with recipes and beautiful pictures of her food.
A few notes about this recipe:
-This recipe is easy, but is not necessarily quick. These muffins do last 1 week in the refrigerator, or for a few months in the freezer!
-The measurements for the dry ingredients are odd, but that is because I had to convert it down from an original recipe that involved making extra of the dry ingredient mixture for an additional, separate recipe. I almost gave up because of all the math – but extra calculations should be worth it!
-Cooking these above a pan of water (like she suggests) would help them rise. I did not read carefully enough and skipped this step.
Grain-Free Blueberry Muffins
Adapted from Against All Grain
Makes around 16 muffins
- 2 large eggs
- 2 Tbsp fresh lemon juice
- 1/3 c canola oil
- 1 tsp vanilla extract
- 1/3 c honey
- 1/2 c warm water
- 1 1/4 c + 1 Tbsp blanched almond flour
- 1/3 c + 1 Tbsp coconut flour
- 7/8 tsp cream of tartar
- 1/4 tsp + 1/8 tsp sea salt
- 1/2 tsp ground cinnamon
- 3/4 c fresh blueberries, rinsed and dried
- 1/3 c raw pecan halves
- 1 1/2 Tbsp unsweetened shredded coconut
- 1 Tbsp solid coconut oil
- 1 Tbsp blanched almond flour
- 1 Tbsp honey
- 3/4 tsp ground cinnamon
- 1 large date, pitted and cut into smaller pieces
- pinch of sea salt
Preheat the oven to 350. Place a baking pan or casserole dish (something oven-safe) on the bottom rack of your oven. Fill this with 2 cups of water. Fill a muffin tin with parchment baking cups (you could also grease the sides instead of using the baking liners).
Place all of the muffin ingredients, except for the blueberries, in the order they are listed, in a food processor with a blade, or a blender. Pulse until the ingredients are incorporated, then scrape down the sides and blend for another 30 seconds until smooth. Stir in the blueberries by hand.
Add the batter to the muffin tins, until each cup is about 2/3 full.
If making the streusel topping, clean your food processor, then add all of the topping ingredients. Pulse a few times, until the mixture resembles course sand. Sprinkle the topping evenly over the muffin batter.
Place the muffins on the center rack in the oven, and bake for 15-20 minutes, or until a toothpick comes out clean. Let cool on a wire rack. These should be stored in the refrigerator for up to 1 week, or in the freezer for several months.
I hope you’ll love this recipe as much as we have! I truly appreciate bloggers and food writers, like Danielle Walker, who take the time to research ways to cook without mainstream ingredients. This recipe is delicious, even without (especially without) typical flour and sugar!
Now I’m going to step on my soap box for a minute. If you have a health condition that concerns you, such as digestive issues, joint pain, skin problems, autoimmune disease, hormone imbalance, weight issues, malnutrition, poor immunity, etc., please consider examining and modifying your diet. Many people who suffer from health issues can find relief from some type of elimination diet, whether that involves eliminating gluten, all grains, dairy, or sugar. I have noticed a marked difference in the way I feel since giving up gluten a year ago, and I am working on significantly reducing my consumption of sugar and grains. Making your own food at home is possible, and well worth it! Today’s food industry is all about quantity and convenience, and it is mostly all chock-full of preservatives, GMO ingredients, and far too much sugar. Eating clean is vital to good health! Food can act as medicine if you eat the right things. Stepping down now…actually, wait, one more thing, do your own research! An abundance of information and testimonials exist on this subject, and can be incredibly helpful in your quest for health from the inside out.
If you’d like more recipe ideas, check my Clean Eating category.