Have you ever strolled through your local grocery store, picked up a blob of Blue #2, corn syrup and sugar and thought “Hey, I should use these to make blueberry muffins!” Of course not, because unlike some manufacturers, you know that blueberry muffins should contain actual blueberries.
Fortunately, making up a batch with wholesome ingredients is super easy, and the final result is even better than the boxed stuff. We love these muffins served warm and slathered in butter – I hope your family does, too!
In a medium bowl, mix together the almond flour, arrowroot flour, cream of tartar, baking soda and sea salt.
Add in eggs, maple syrup and vanilla extract and stir until well-combined. Fold in blueberries and pour batter into 10 parchment paper lined or well-oiled baking cups and bake for 20-25 minutes, or until a knife comes out clean.
Lemon Poppyseed Muffins – My daughter and I worked on this recipe for over a month, and she’s super proud that her input created the winning batch. The flavor is bright and lemony, and the texture is moist and cakey. So good.
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I'm Heather, aka The Mommypotamus. I’m a wife, mom, real food lover, research geek, and amateur homesteader. And potamus... obviously.