Thursday, March 13, 2014

Almond Flour Lemon Blueberry Mini-Muffins Recipe

Greetings Honeyville Fans! My name is Ayla and I am a low carb, grain free, “no sugar added” blogger, commonly known as “Gourmet Girl Cooks”. After going grain free almost 2 years ago (following Dr. William Davis’ Wheat Belly program), I have created and shared hundreds of grain free, “real food” recipes via my blog, Gourmet Girl Cooks. I am both honored and flattered to have been invited to do a guest post for Honeyville’s blog. I have been using Honeyville’s blanched almond flour for almost 2 years now and I am a loyal and devoted customer. I began using their almond flour in 2012 when I made the decision to go grain free due to health reasons. I conducted an extensive search for a high quality grain free replacement flour to bake and cook with. It was important to me that it not only be grain free, but starch free as well. I was looking for a single ingredient “real food” flour substitute. During my search, I tested four other brands of almond flour to see if I could find a better value or product, and I consistently found Honeyville’s blanched almond flour superior to all the other brands I tried. It produced high quality baked goods that were as good as, if not better than, those made with regular flour.

Speaking as someone who initially switched to using almond flour for health reasons, Honeyville’s blanched almond flour has been a blessing. It has kept me from feeling deprived of some of my favorite foods and has allowed me to enjoy baked goods that don’t adversely affect my health.

Their 5-pound bag lasts a long time and pound for pound is actually cheaper than most other blanched almond flours on the market. It produces superior quality baked goods that are lighter, fluffier and finer textured. As someone that loves to bake and cook, this almond flour has made going grain free easier and much more enjoyable. Their almond flour is always fresh and the quality is consistent, bag after bag.

When it comes to food and cooking, I am known to be quite persnickety and somewhat of a perfectionist, so when I say Honeyville is the best, it’s because I truly believe it is. I am excited to share my Lemon Blueberry Muffins with you that are made with Honeyville’s blanched almond flour. There’s just something magical about the combination of lemon and blueberries…they sort of go together like peas and carrots. The addition of unsweetened coconut gives these muffins a little bit of crunch. You could easily substitute finely chopped pecans in place of the coconut, if you prefer. The fact that these muffins are also sugar free makes them even better. They are delicious enjoyed with a cup of coffee or convenient to take along as a portable breakfast or snack on the go.

Check out the recipe and photos below. I hope you enjoy these muffins as much as I do! Enjoy!

If you’d like to find more grain free recipes like this one, please check out my blog, Gourmet Girl Cooks!

Lemon Blueberry Mini-Muffins 
Makes 3 dozen

3/4 cup Ground Golden Flax Seeds or Honeyville Flax Seed Meal
2 teaspoons Baking Powder
1 cup Swerve Sweetener (or erythritol, xylitol, or granular sweetener equivalent to 1 cup sugar)
3 large Eggs
1/4 cup  melted Coconut Oil
1 teaspoon Vanilla extract
3/4 cup Buttermilk
2 tablespoons finely grated Lemon Zest
1/2 cup unsweetened Coconut Flakes
Olive oil spray or Coconut Oil spray for greasing muffin tins

 Preheat oven to 350 degrees F. Lightly spray mini muffin pans with oil and set aside. In a large bowl, whisk together almond flour, ground flax, coconut flour, baking powder and 1 cup sweetener until combined.

In a separate medium bowl, beat eggs, oil, vanilla extract, buttermilk and lemon zest until well combined. Add wet mixture to dry mixture and stir just until combined. Fold in blueberries and coconut. Spoon batter into muffin cups; fill almost to the top. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan; flip and cool completely on a wire rack. Makes approximately 3 dozen mini-muffins.


Diane Duerst said...

This looks delicious, am going to make it! As I don't have freeze dried blueberries I am wondering if you could sub fresh or frozen blueberries and would it affect the rest of the recipe?

In The Kitchen With Honeyville said...

Hi Diane! Yes you can totally substitute fresh blueberries without it affecting the rest of the recipe! Great question!

905lovestostamp said...

Hello GG, a question about the flaked coconut. I know coconut is really good for me, I don't mind certain coconut oils and coconut milk is OK, but flaked coconut--no!!! Can I just leave it out or should I substitute something else in there. Sorry I'm so picky, I've always disliked coconut intensely. Thanks again for all you are doing for us who are trying to eat wheat-free and grain-free. Best wishes, Joanne Lowe

In The Kitchen With Honeyville said...

Hi 905lovestostamp! Yes, you can totally take out the flaked coconut and it shouldn't alter the recipe at all. The coconut flakes are really to give it more crunch and texture. May you could substitute a chopped nut instead!

Sharron Timmins said...

Any idea if Honeyville can be found in Canada?

In The Kitchen With Honeyville said...

Hi Sharron! While we don't ship to Canada yet, there is a pretty big list of our products that are available on, and I believe they do offer shipping outside of the 48 states.

Carmen said...

Made these today. Followed the recipe but did squeeze in a couple teaspoons of lemon juice. My son and I both agree that these are good. Yum, very moist. I put them in the fridge to see if they will firm up a bit more.

heyheyheyblahblah said...

These were DELICIOUS!!!!!! I also am not into coconut so I skipped the coconut flakes, used ghee and subbed the buttermilk for a non-dairy version, but yum yum yum yum!!! Mini parchment liners really helped too.