Recently, Honeyville contacted me and invited me to do a guest post on their blog. As many of you already know, Honeyville's blanched almond flour is my absolute favorite grain-free flour to use for baking. I love the quality of baked goods it produces...so naturally I was super excited, happy and flattered when I was invited to do a guest post on their blog. I've used their almond flour for almost 2 years now and find that it produces a better quality and much finer textured baked good than any of the other brands of almond flour I have tried. To celebrate this special occasion, I used their blanched almond flour to create Lemon Blueberry Muffins that make a great breakfast, or a delicious little snack and they go perfectly alongside a cup coffee or tea. Click here to get my recipe for these easy to make moist and delicious little beauties: Lemon Blueberry Muffins - Grain-Free. Enjoy!
.jpg)
.jpg)
Hi GGC,
ReplyDeleteCongratulations on your wonderful guest post on the Honeyville blog, and for the *gorgeous* muffins that you featured. I love lemon; I love blueberry; I love coconut; and I love almond flour. What's to keep me from making these beauties today? Absolutely nothing! :-)
Oops ... no eggs! I guess the Chocolate Chipotle Almond Blueberry Clusters will have to do for now! :-)
ReplyDeleteHi CyberSis -- LOL, you finally found at least one thing to keep you from making them -- no eggs! Hope the chocolates turn out good for you! :-)
ReplyDeleteGg, no need to answer me, I used stevia!
ReplyDeleteTake
care,barbarA.
We had these tonight and they were super. They even got a "thumbs-up" from my hubby! :-)
ReplyDeleteHi CyberSis,
ReplyDeleteGlad both you AND your hubby enjoyed them. It's always great when something passes the "hubby test" isn't it! ;-)
Hi GGC, this recipe is delicious! It was my first time using Honeyville almond flour - makes a big difference. I made the recipe using regular-sized muffin pans (I don't have a mini-muffin pan) and I went a little crazy with the blueberries. They came out a bit moist in the middle. Assuming next time I don't go overboard on the berries, what do you suggest for a temperature & cooking time for regular sized muffins? Thanks very much, I can't wait to try more of your recipes!
ReplyDeleteHi Tracy,
ReplyDeleteSo glad you liked the muffins! How long did you end up baking the regular sized muffins? The mini muffins are 18-21 mins. I'm thinking you need to bake the regular sized muffins about 25 minutes or so and gently press on them to make sure they feel done. If you want to continue going "wild" with the blueberries...LOL -- try adding 1 more tablespoon of coconut flour because that "sucks up the moisture" like a sponge and it might help counter that. What you might also consider doing is baking only 1 muffin as a "test muffin" first -- that way you can see if you need to tweak the baking time a bit if it's still moist. Hope that helps and thanks for letting me know. ;-)
any reason not to use frozen blueberries?
ReplyDeletefresh not available this season of year, and don't know where to find freeze dried.
thanks.
Hi Samudra,
ReplyDeleteI would use frozen if fresh aren't available or out of season and pricey (like this time of year). I like to use tiny little frozen wild blueberries I find at Costco (I think they are made by Wyman's). :-)