Blueberry Muffins with Almond Meal

I had a craving for a muffin this morning so started playing around with ingredients I had in the pantry.

Here's how things panned out.

Dry Ingredients    

3/4 Cup GF Plain Flour (Sifted)

1/2 Cup Almond Flour (Sifted)

1 tsp GF Baking Powder

3/4 tsp Xanthan Gum

1/4 tsp Bicarbonate of Soda

1/2 Cup Coconut Sugar

1/4 tsp cinnamon

Wet Ingredients

2 eggs

1/2 cup sour cream

1/2 Cup Coconut Oil (melted and cooled)

Grated zest of 1 lemon

I whizzed my wet ingredients up quickly in my mixer then added to my dry mix until just combined.

I then added 1 cup blueberries (I used frozen).  Do not over-mix.

Divide evenly between 12 muffin cases and bake at 175 degrees for approximately 25 minutes or until golden on top, spring back when lightly touched or when a skewer inserted comes out clean.

 

Happy with these although on the smaller side, they were light and delicious.