When fresh blueberries start getting soft and mushy, my taste-tester starts separating it from the good ones and I end up trying to figure out what to do with them aside from blending smoothies. Our friends Carlos, Rodney and Ron are staying over for Labor Day Weekend so I thought freshly-baked blueberry muffins for breakfast would be perfect! Since Carlos is on a low-carb lifestyle, I made these muffins using almond flour instead of regular flour. It looked mushy and soft when it first came out of the oven but after it had cooled off a bit, it turned out really firm and delicious!
- 2 cups almond flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, melted and cooled
- 4 eggs, beaten
- 1/3 cup water
- 1 – 2 cups fresh blueberries
- 1/3 cup agave nectar or any sweetener (optional)
- Preheat oven to 350F.
- Mix almond flour, baking powder and salt in a bowl. Set aside.
- In a separate bowl, whisk eggs, butter, water and sweetener (if used). Mix wet ingredients into dry ingredients and stir until well combined.
- Pour batter equally into 12 muffin pans and bake for 20 – 25 minutes or until lightly brown. Cool in pan for 5 minutes then cool in wire rack.
Note: I did not use any sweetener since the blueberries are sweet and we do like our muffins on the “less-sweet” side. But if you want your muffins sweeter, using liquid sweetener such as agave nectar or honey. If you use liquid sweetener, you can skip the water and use just half of the butter measurement.