Blueberry Muffins

After months of using frozen or preserved berries, finally I came across some plump, fresh blueberries. I was so excited, I rushed home and began to brainstorm muffin recipes. Blueberries, like many fresh berries, can be tricky. The blueberries are so good a juicy, but this means that you need the right balance in the muffins so that they don't fall apart from all the moisture. After a few tries, I came up with this recipe, which seems to be a good balance. I hope you enjoy as much as I am!



Recipe:

1 C hazelnut flour
1/2 C almond flour
1/2 C coconut flour
1 tbsp cinnamon
1 tsp nutmeg
1 tsp baking soda
1/4 C maple syrup
3/4 C sparkling water
1 quart fresh blueberries
4 eggs
pinch of salt

 

Preheat the oven to 325 degrees. In a food processor, pulse the hazelnut flour, almond flour, coconut flour, cinnamon, nutmeg, salt and baking soda until all the ingredients are well combined. Then add in the eggs, maple syrup and sparkling water and pulse until the batter is smooth. Slowly fold in the blueberries into the batter and spoon the mixture into a well greased muffin tin. Bake at 325 degrees for 20-25 minutes, until a toothpick comes out clean. Cool and enjoy! (with these you really do want to give them at least a few minutes to cool because the blueberries get quite toasty in the oven)