Julie Rowin MD
Gluten-free Paleo Blueberry Muffins
1 cup organic blueberries
3 organic eggs
½ organic lemon – juice of
1 tsp vanilla extract
2/3 cup raw honey or farm maple syrup (I like using a combo of the two equaling 2/3 cup)
1 ¼ cups organic almond flour
½ cup organic tapioca starch
½ cup organic arrowroot starch
2 TBLS organic coconut flour
1 ¼ tsp organic cinnamon
½ tsp sea salt
½ tsp grain free baking powder
½ tsp baking soda
½ tsp organic guar gum
Preheat the oven to 350.
Mix blueberries and lemon juice in bowl and set aside.
Mix your flours and dry ingredients thoroughly using a whisk.
In a large bowl, mix eggs and vanilla, then add the honey – electric beaters work well.
Add half of the dry ingredients to the wet, stir, and add the other half. Stir until combined.
Fold lemony blueberries into the batter.
Pour the batter into muffin liners and bake in cupcake pan for 15-20 minutes or until springs back when touched or toothpick comes out clean.
Cool on cooling rack.
Store on counter for up to 3 days then store in the refrigerator.
Source: The Functional Medicine Chef