As summer begins to peak, I’ve noticed the aisles of grocery stores and farmers’ markets alike absolutely bursting with fresh berries of all kinds. The other day, I couldn’t resist the temptation any longer and picked up a small box of California-grown blueberries. I had an instant mental flash (and oddly enough, a smell-memory, don’t you just love those?!) of what I wanted to make with them: blueberry muffins. But not just any blueberry muffins… I always love to add fresh lemon zest to mine because it brings a certain summery brightness to the flavor of such an old-time favorite!
I’m not quite sure how I came to be obsessed with blueberry muffins (and I really, REALLY am). I don’t think I’ve ever made the same recipe more than twice because I love experimenting with different variations. With that said, I’m certain that this recipe is my new go-to whenever I have an incurable hankering for warm, moist, and tart blueberry goodness. They just come out so airy and perfect every time, that I can no longer imagine it any other way!
Just a couple of tips to help you ensure that these muffins will turn out nicely: first, always use a very finely ground almond flour (I use Honeyville brand), or else your muffins will have a coarse texture. And if you don’t have a citrus zester, just use the smallest holes of a cheese grater to zest your lemon.
Here’s a nifty little tip I picked up a while back: when you’re measuring out your wet ingredients, specifically the ghee and honey, do the ghee first and then use the same measuring cup for the honey. The oiliness of the ghee will allow the honey to slide right out, without any left behind because it’s stuck to the cup (or in my case, all over my finger to be licked off because I tried to scrape it all out)! Awesome, right?!
Also, it’s important to mix the wet and dry ingredients separately, and wait to combine the two until your oven is preheated and you’re ready to bake the muffins. Here’s why: the leavening agents (baking soda and baking powder) will start reacting with the wet acids as soon as they mix, forming little bubbles of carbon dioxide that help to create that wonderful, airy texture that we all know and love. BUT. If you make your batter too early and then let it sit… by the time you get around to baking, the reaction will have stopped occurring! And then? That’s right, hockey puck muffins.
So get your oven preheated, have your muffin tin lined with cups (or greased), and get all your other proverbial ducks in a row BEFORE you go mixing things all willy-nilly.
These muffins are so danged good that… dare I?… yes… I plan to make them for the next teacher food/social gathering once the school year starts up again. Teachers love their sweets. And especially their baked goods. And I’m super confident that even the naysayers will be fooled into thinking that these are regular old AP flour muffins… until I become too smug to contain myself and giddily inform them that there’s not a single ounce of grain or refined sugar in the recipe! Why, even my gluten-free colleagues might be surprised! How devilish of me. ;)
And I already have to make a second batch because my fiancee is out of town on business, and when I told him on the phone earlier that I made these today, he responded with a sigh and “Why do you always make the good stuff when I’m gone?” …hahaha, because he knows I’m going to eat them all before he returns at the end of the week. Speaking of which… I think I need to go check on something… in my kitchen… ;)
Share your thoughts… what’s your guilty pleasure baked good?
- Preheat the oven to 325 degrees F.
- Grease a regular size muffin tin or line with 12 paper/silicone baking cups.
- In a medium sized bowl, combine the almond flour, tapioca flour, baking soda, baking powder, and sea salt.
- In another, smaller bowl, whisk together the eggs, honey, ghee, vanilla, and lemon zest.
- Make a well in the bowl of dry ingredients, and then pour the wet ingredients into the well. Stir just until everything is combined; try not to overmix it or your muffins will turn out very dense.
- Gently fold in the blueberries.
- Spoon by the heaping tablespoon (or use a cookie scoop) into the muffin cups.
- Bake for 23-25 minutes, until muffin tops look lightly golden.
- Allow to cool for 5 to 10 minutes before serving.
- Store in an airtight container in the refrigerator for up to 5 days; muffins reheat really well when microwaved for about 20 seconds each.
If you need paleo baking powder, but don’t want to make any extra beyond what you need for the recipe… you can omit the tapioca starch entirely and just use 1 part baking soda + 2 parts cream of tartar – just be sure to use it right away! (The starch is typically added to ensure it stays dry, so you can store it for a while without the two ingredients becoming moist and reacting.)
© Cook Like a Cavewoman! All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.