Sunday, May 31, 2015

Classic Grain-Free Blueberry Muffin (with a Dairy-Free Option)







How have you been?

It's the beginning of June and it's hot, the bugs are out, James is 7 1/2 months old! and school's almost out. We're looking ahead at our summer and planning a beach trip, a week-long cabin stay, hopefully a trip to Brooklyn with the baby and even though my birthday is at the end of this month, I've been celebrating it myself now for a few weeks! Because why not, aaaaaand I need it. 

Lately I've been feeling really good about a few things. I have been happily surprised at how pumping at work, going to work instead of staying home, doing household and baby chores and cooking more at home have been easier than I thought and how I'm actually enjoying them. I prepared myself to have a really hard year after I went back to work, but I've surprised myself with how well I'm adjusting to doing the things that need to get done (most of the time- we haven't washed our sheets in at least a month) and how much I actually enjoy doing these things as a Mom. It's pretty cool. 

I love creating recipes because there's always one little thing you can change and the whole concoction can end up tasting different and evoking different memories and emotions. But I've found that I usually end up coming back to the simple, basic recipes as my favorites. Blueberry muffins are really good with a little cinnamon and nutmeg, and I especially love them with a crumble topping. But the classic recipe with a little sweetness, a soft muffin and a hint of lemon and vanilla is so fresh, simple and delicious that it does the trick for me. 

Classic Grain-Free Blueberry Muffin (with a Dairy-Free option)
makes 10-12

2 eggs room temperature
1/4-1/2 C honey (depending on your sweetness preference)
1/2 tsp vanilla
1 tsp lemon juice
1/4 C butter or coconut oil, melted and cooled
2 C blanched almond flour
2 T coconut flour
1/2 tsp salt
1/2 tsp baking soda
1/4 C water (if the batter is a little thick)
1 C blueberries

Preheat the oven to 350 and line a muffin tin with paper liners
Whisk the eggs, honey, vanilla, lemon juice, and cooled melted butter or coconut oil
In a separate bowl mix the blanched almond flour, coconut flour, salt and baking soda until combined
Then mix with the wet ingredients until smooth
Add the 1/4 C water if the batter seems a little thick
Then mix in the blueberries
Use an ice cream scoop that is not quite full to fill the 12 muffin cups, or use a fuller scoop to fill 10 cups
Bake around 25 minutes until the edges are browned
Remove from the oven and let cool


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